Italian Vegetable Focaccia Sandwich

 

1

focaccia bread (10 to 12 inch), cut in half horizontally

1 1/2

cups shredded mozzarella or smoked provolone cheese (6 oz)

1

bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained

3

tablespoons fat-free Italian dressing

• 1 Heat oven to 400ºF. Place bottom half of focaccia on ungreased cookie sheet.
• 2 Sprinkle with 3/4 cup of the cheese. Spread vegetables over cheese; drizzle with dressing. Sprinkle with remaining 3/4 cup cheese. Cover with top half of focaccia.
• 3 Bake 12 to 15 minutes or until golden brown. Cut into wedges to serve.