Search thousands of recipes reviewed by home cooks like you.

Pepperidge Farm® Vegetable Sandwich Stacks

Pepperidge Farm® Vegetable Sandwich Stacks

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes

ADVERTISEMENT