- Basil Spread
- 1 cup packed small fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped walnuts
- 1 clove garlic, chopped
- 1/4 cup fat-free cream cheese or sour cream
- Sandwiches
- 2 zucchinis, thinly sliced lengthwise
- 2 yellow or red bell peppers, seeded and sliced
- 1 red onion, sliced in thin rings
- 1/4 teaspoon salt
- 1 1/2 tablespoons balsamic vinegar
- 8 slices Italian bread
- 4 slices low-fat Jarlsberg cheese
- To make the basil spread: In a food processor, combine the basil, Parmesan, walnuts, and garlic. Process to puree. Add the cream cheese or sour cream. Process to mix. Set aside.
- To make the sandwiches: Preheat the grill or broiler. Coat a grill rack or broiler-pan rack with cooking spray.
- Arrange the zucchini, peppers, and onion in a single layer on the prepared rack. Coat lightly with cooking spray. Sprinkle with the salt. Grill or broil for 10 minutes, turning once, or until lightly browned. Place on a plate and drizzle with the vinegar.
- Arrange 4 of the bread slices on the rack. Spread with the basil mixture. Top with layers of zucchini, bell pepper, onion, and cheese. Grill or broil for 1 minute, or until the cheese melts. Top with the remaining bread slices.