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1 cup reduced fat mozzarella cheese, grated
2 tablespoons Smart Balance® Cooking Oil
16 pitted kalamata olives, chopped
1/2 cup chopped fresh basil leaves
1/2 teaspoon dried rosemary leaves, crumbled
2 medium garlic cloves, minced
8 ounces sour dough bread or rustic Tuscan-style bread, cut into 8 slices
Smart Balance® Buttery Burst Spray
12-ounce jar roasted red peppers, drained (8 ounces drained weight), torn into large pieces
Combine the mozzarella cheese, cooking oil, olives, basil, rosemary, and garlic in a medium bowl and toss gently, yet thoroughly to blend.
Coat one side of each bread slice with buttery spray. Turn slices over and spoon equal amounts of the cheese mixture on top of four bread slices. Arrange equal amounts of the peppers on top. Top with the remaining bread slices (sprayed sides up) and press down to flatten slightly.
Heat a large nonstick skillet over medium high heat until hot. Coat the skillet with buttery spray. Place the sandwiches in the skillet and cook 2 minutes or until lightly golden on the bottom. Carefully turn and immediately reduce heat to medium low. Cook 2 minutes or until golden brown on the bottom. Remove from heat and let stand 2 minutes.
For a flatter sandwich, add weight to the sandwiches by covering with a sheet of foil, top with a dinner plate and 2-3 cans of soup or vegetables.
Makes 4 sandwiches. (1 sandwich per serving)
Nutrition Per Serving:
Saturated Fat 4g
Trans Fatty Acid 0g
Poly Fat 4g
Mono Fat 8g
Dietary Fiber 2g
Total Sugars 2g