Meatless Monday: Vegetarian Grinder Sandwich

Welcome to my second edition of Meatless Monday (http://www.meatlessmonday.com/)! Today, we're making a vegetarian grinder sandwich. At under $2/serving (and under 300 calories), it's affordable as well as delicious.
I based this sandwich off of a recipe my cousin-in-law gave me as well as a zucchini grinder recipe from one of my favorite recipe sites, http://www.allrecipes.com/.

I've written this recipe out for two people. However, an 8-roll package of sandwich thins, a package of cheese, a jar of sauce, a package of mushrooms, an onion, a green pepper, a head of garlic, and some oil will allow for 8 servings.


Vegetarian Grinder:

1 teaspoon vegetable oil

1/4 cup thinly sliced onions

1/4 cup thinly sliced green peppers

1/2 cup sliced mushrooms

2 cloves of diced garlic

1/2 cup jarred spaghetti sauce (pick your favorite flavor, but I used Ragu's roasted garlic sauce)

2 sandwich thins (I used the Oroweat whole grain sandwich thins)

1/2 cup shredded mozarella cheese, divided

Preheat your oven to 350 degrees. Tear out two pieces of foil (each large enough to wrap one sandwich) and open up the sandwich thins. Set the bottom of each sandwich thin on one piece of foil. Take 1/4 cup of shredded mozarella cheese and sprinkle it over the sandwich thin bottoms (about two tablespoons on each).

Heat the oil in a saucepan over medium heat. Add the onions, peppers, mushrooms and garlic. Cook for about five minutes, stirring occasionally, until the onions are tender.
Stir in the sauce and remove from heat. Spoon the mixture onto the sandwich thin bottoms, over the cheese.


Sprinkle the remaining mozarella cheese over the sauce mixture. Top with the sandwich thin tops, and wrap the sandwiches with foil. Cook in the preheated oven for 15 minutes. Allow the wrapped sandwich to cool enough to open comfortably. Slice in half and enjoy!