Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, upgrades this popular budget-friendly combo. “Adding veggies to a classic sandwich—in this case, broccoli, zucchini and red bell pepper—boosts the nutrient-density of the meal,” she says. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell magazine and has not been tested by our Test Kitchen.)

Maya Feller M.S., RD, CDN
EatingWell Magazine, March 2021


Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon butter in a large skillet over medium-high heat until melted and foamy. Add bell pepper, zucchini and jalapeño; cook, stirring often, until softened, 2 to 3 minutes. Add broccoli and stir to coat. Add ¼ cup water, cover the pan and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to a medium bowl, draining off water if necessary. Wipe the pan clean.

  • Spread the remaining 2 tablespoons butter over 1 side of each bread slice. Place the bread slices, buttered-side down, in the pan. Divide the vegetables among the bread slices. Top each with a slice of cheese and a bread slice, buttered-side up. Cook over medium heat until the sandwiches are lightly browned and the cheese is melted, 2 to 4 minutes per side. (Cook the sandwiches in batches if they don’t all fit in your skillet.)

  • Meanwhile, combine soup and the remaining 1 ⅔ cups water in a medium saucepan; cook  over medium heat, stirring occasionally, until heated through, about 3 minutes. Cut the sandwiches in half and serve with the soup.

Nutrition Facts

472 calories; fat 21g; cholesterol 51mg; sodium 1075mg; carbohydrates 55g; dietary fiber 7g; protein 17g; sugars 19g; niacin equivalents 5mg; saturated fat 11g; vitamin a iu 3066IU.