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Open Faced Grilled Veggie Sandwich


  • 1 zucchini
  • 1 red tomato
  • 1 yellow pepper
  • ¼ tsp salt
  • 1.5 tbsp olive oil
  • Black pepper to taste
  • ¼ cup fresh basil
  • 2 tbsp fat free cream cheese
  • 4 slices of whole wheat bread
  • 4 oz fresh mozzarella
  • ½ cup arugula


  1. Slice in the length the zucchini and the yellow pepper. Slice the tomatoes.
  2. Mix the olive oil with the salt and pepper. Brush with it lightly on the vegetables and slides of bread. Grill vegetables and bread lightly.
  3. Chop thin the basil and mix it with cream cheese.
  4. Spread the cream cheese on one side of each slice of bread.
  5. Slice the fresh mozzarella and make the sandwiches, stacking on top of each slice of bread the cheese and the vegetables and topping it with the arugula. Serve warm.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Serving Suggestions

Serve with green salad or chicken Caesar salad.
Nutrition Facts Servings Per Recipe: 1
Amount Per Serving Calories 231
Total Fat 10.9g
Saturated Fat 3.6g
Trans Fat 0.0g
Sodium 537.7mg
Cholesterol 18.5mg
Total Carbohydrate 25.5g
Dietary Fiber 4.4g
Sugars 5.9g
Protein 13.3g
Vitamin A 17%
Vitamin C 158%
Calcium 42%
Iron 21%

Exchanges per Serving