Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic

Source: EatingWell Magazine, July/August 1994


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Toss eggplant, zucchini, yellow squash and bell pepper with oil and garlic in a large roasting pan. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender and starting to brown, 30 to 35 minutes. Let cool.

  • Meanwhile, whisk together sour cream (or yogurt), mayonnaise, basil and lemon juice in a small bowl. Season with salt and pepper; reserve in the refrigerator.

  • Spread the mayonnaise mixture on both of the bread halves and arrange watercress on the bottom layer. Top with the vegetable mixture and the bread tops.

Nutrition Facts

283 calories; protein 8.6g; carbohydrates 43.7g; dietary fiber 6.2g; sugars 8.7g; fat 8.9g; saturated fat 2.1g; cholesterol 7.7mg; vitamin a iu 1770.2IU; vitamin c 63.3mg; folate 68.5mcg; calcium 68.4mg; iron 2.7mg; magnesium 42.9mg; potassium 670.1mg; sodium 565.1mg; thiamin 0.1mg.

2 starch, 2 vegetable, 1 fat