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Roasted Vegetable Sandwiches with Spicy Green Chile Dressing

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1 (4.5-oz.) can chopped green chiles
  
• 3 Tbsp red wine vinegar
  
• 2 Tbsp oil
  
• 1 Tbsp dried basil leaves
  
• 1/2 tsp coarse ground black pepper
  
• 1 small red bell pepper, cut into 1-inch pieces
  
• 1 small zucchini, cut into 1/4-inch-thick slices
  
• 1 small sweet potato, peeled, cut into 1/8-inch-thick slices
  
• 1 small red onion, cut into wedges
  
• 1/4 cup nonfat cream cheese (from 8-oz. container)
  
• 2 Tbsp buttermilk
  
• 1/8 tsp salt
  
• 4 large French rolls or hoagie buns (about 6 inches long), not split in half
  






Instructions



1. Heat oven to 450 degrees (F). Set aside 1 tablespoon green chiles for dressing.
   
   
2. In large bowl, combine remaining green chiles, vinegar, oil, basil and pepper; mix well. Add bell pepper, zucchini, sweet potato and onion; toss gently to coat. Let stand at room temperature for 15 minutes to marinate.
   
   
3. With slotted spoon, remove vegetables from marinade; place on ungreased 15x10x1-inch baking pan. Discard marinade. Bake vegetables in preheated oven for 20 to 25 minutes, or until tender, stirring once.
   
   
4. Meanwhile, in small bowl, beat cream cheese until smooth. Add buttermilk, reserved 1 tablespoon green chiles and salt; mix well. Cover; refrigerate.
   
   
5. In top of each roll, starting and ending 1/2-inch from each end, cut a V-shaped wedge 1-1/2 inches wide and 1-1/2 inches deep; remove bread wedge and reserve.
   
   To assemble sandwiches: Spoon 1-1/2 tablespoons cream cheese mixture into each hollowed-out roll; top each with one-quarter of the vegetable mixture and reserved bread wedge.
   
   Makes 4 sandwiches.