Directions
Prep Time
8 minutes
Cook Time
10 minutes
Ready in
18 minutes
- Preheat grill to medium (300°F to 350°F). Rub or brush outside of bell pepper halves with 2 teaspoons oil. Place peppers skin side down on grill. Grill, covered, 8 to 10 minutes or until skins are charred. Remove from grill and place in a large resealable plastic bag or paper bag. Close bag; let stand 5 to 10 minutes to loosen skin.
- Meanwhile, spread one side of each bread slice with garlic-herb cheese. Top each of 4 bread slices with provolone and (if desired) 2 slices of prosciutto. Set aside.
- Remove and discard skins from bell peppers. Coarsely slice bell peppers; arrange on cheese. Top with basil and remaining bread.
- Brush both sides of sandwiches with 2 tablespoons oil. Place sandwiches on grill. Grill, covered, 2 to 4 minutes per side or until bread is browned and cheese melts.
Nutritional Information
Serving Size
1
Per Serving
Calories 462, Calories Fat 209, Total Fat 22g, Saturated Fat 10g, Cholesterol 34mg, Sodium 746mg, Carbohydrate 48g, Protein 14g
Serving Size | 1 |
Calories | 462 |
Calories Fat | 209 |
Calories (fat) extra | 45 |
Total Fat | 22g |
Total Fat (extra) | 35 |
Saturated Fat | 10g |
Saturated Fat (extra) | 52 |
Cholesterol | 34mg |
Cholesterol (extra) | 12 |
Sodium | 746mg |
Sodium (extra) | 31 |
Potassium | 130mg |
Carbohydrate | 48g |
Carbohydrate (extra) | 16 |
Fiber | 3g |
Fiber (extra) | 12 |
Sugars | 6g |
Protein | 14g |
Omega3 | 0g |
Vitamin A | 724IU |
Vitamin A (extra) | 14 |
Vitamin C | 48mg |
Vitamin C (extra) | 80 |
Iron | 2mg |
Iron (extra) | 2 |