Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!nntp.primenet.com!nntp.gctr.net!ratbert.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Provencale Sandwiches Followup-To: rec.food.cooking Date: 31 Jan 2000 06:08:34 -0700 Organization: attcanada.net Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <007d01a8fdca$60a58700$26a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39267 Low-Fat Provencale Sandwiches 1 teaspoon olive oil 1 onion, chopped 1 teaspoon Italian seasoning 1 tablespoon water 1/4 cup ripe olives, sliced (preferably Kalamata) 2 tablespoons Parmesan cheese, grated 7 fresh spinach leaves 2 French rolls 1 lowfat mozzarella cheese, sliced thinly 1 plum tomato, large, sliced lengthwise Heat oil in large nonstick skillet. Add onion and Italian seasoning. Cook and stir 2 minutes. Add water. Reduce to low, cover and cook 5 minutes until onion is tender. Remove from heat, stir in olives and Parmesan. Arrange 2 to 3 spinach leaves on bottom half of each roll. Spoon half the onion mixture onto each, top with cheese slices and tomato slices. Top with spinach leaves and top half of roll. Wrap tightly and refrigerate until ready to eat. Makes 2 servings. Calories 264 Fat 8 g Carbs 36 g Sodium 619mg Fiber 3 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.