VEGGIE REUBEN PAN-WICHES
hands-on time 35 min. total time 1 hr.
12 3-inch pretzel rolls, split 2 cups fresh baby spinach 1 cup drained and thinly sliced roasted red bell peppers 1/2 cup thinly sliced red onion 1/2 cup thinly sliced cucumber 1 cup well-drained sauerkraut 6 oz. thinly sliced Swiss cheese 1/2 cup Thousand Island dressing 6 Tbsp. butter, melted
1 Tbsp. coarse-ground mustard 1 tsp. caraway seeds, crushed 1/2 tsp. minced dried onion
1. Preheat oven to 350°F. Line a 13×9-inch pan with foil. Coat with
nonstick cooking spray. Arrange roll bottoms in prepared pan.
2. Layer spinach, peppers, onion, cucumber, sauerkraut, and Swiss cheese over roll bottoms. Spread dressing on cut side of roll tops. Add roll tops to sandwiches. Stir together butter, mustard, caraway seeds, and dried onion; drizzle over rolls. Cover with foil.
3. Bake 15 minutes. Uncover; bake 10 to 15 minutes more or until cheese is melted Makes 12 and pan-wiches. rolls are lightly browned. each pan-wich 300 cal, 19 g fat (7 g sat fat), 31 mg chol, 647 mg sodium, 31 g carb, 2 g fiber, 7 g sugars, 9 g pro