Pepperidge Farm® Vegetable Sandwich Stacks

Pepperidge Farm® Vegetable Sandwich Stacks

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Campbell's Kitchen 0

"Layers of roasted eggplant and zucchini, mozzarella and Parmesan cheeses and Prego® Roasted Garlic and Herb Italian Sauce are served on crisp Pepperidge Farm® Texas Toast to make scrumptious sandwich stacks."

Ingredients 40 m {{adjustedServings}} servings 618 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1254 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 425 degrees F. Place the eggplant and zucchini slices onto 2 baking sheets. Brush the vegetables with the oil.
  2. Roast for 10 minutes or until the vegetables are tender.
  3. Assemble the vegetable stacks on a baking sheet. For each stack, layer 2 eggplant slices, 2 mozzarella cheese slices, 1 tablespoon Parmesan cheese, 1 tablespoon sauce, 2 zucchini slices, 2 mozzarella cheese slices, 1 teaspoon Parmesan cheese and 1 tablespoon sauce, making 6 stacks in all.
  4. Bake the bread according to the package directions. Meanwhile, bake the vegetable stacks for 5 minutes or until the cheese is melted.
  5. Spread each of 6 serving plates with 3 tablespoons sauce. Top each with 1 bread slice. Top the bread slices with the vegetable stacks. Pour the remaining sauce over the vegetable stacks.
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