ALLRECIPES.COM 51 AUG/SEPT 2019
RATATOUILLE GRILLED
CHEESE SANDWICHES
HANDS-ON 10 MIN TOTAL 15 MIN
SERVES 4 SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
8 (1/2-inch) slices soft Italian bread
1/3 cup mayonnaise
8 oz. thinly sliced young goat
Gouda or Gouda cheese
1 1/3 cups Spiralized Sheet-Pan
Ratatouille (recipe at left)- Spread both sides of each bread slice
with mayonnaise. Layer half of cheese,
all of ratatouille, and remaining cheese
on 4 bread slices. Top with remaining
bread slices. - Heat an extra-large skillet, grill pan,
or griddle over medium heat. Cook
sandwiches until golden and cheese melts,
2 to 3 minutes per side. Alternatively, cook
sandwiches in a preheated panini press until
golden and cheese melts, about 3 minutes.
armagazine.com/ratatouille-grilled-cheese
QUICK VEGETARIAN
PER SANDWICH: 471 CAL; 32G FAT (12G SAT); 19G PRO;
26G CARB (3G FIBER, 6G SUGARS), 998MG SODIUM
RATATOUILLE FLATBREAD
HANDS-ON 15 MIN TOTAL 30 MIN
SERVES 4 SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
Cornmeal
1 (1-lb.) pkg. chilled or frozen
pizza dough
1 Tbsp. olive oil
1 1/2 cups Spiralized Sheet-Pan
Ratatouille (recipe at left)
4 oz. fresh mozzarella cheese, sliced
1/2 cup thinly sliced fresh basil
1 tsp. balsamic vinegar glaze (optional)
Crushed red pepper, to taste
Preheat oven to 450°F. Lightly grease
a baking sheet; sprinkle with cornmeal.
On a lightly floured surface, roll dough to
a 10x12-inch rectangle or oval. Transfer
to prepared baking sheet. Brush with oil.
Top with ratatouille and mozzarella. Bake
until crust is golden, about 15 minutes.
Sprinkle with basil. Drizzle with balsamic
vinegar glaze (if using) and top with red
pepper. Cut into 8 slices.
armagazine.com/ratatouille-flatbread
QUICK^ VEGETARIAN
PER 2-SLICE SERVING: 459 CAL; 15G FAT (5G SAT);
16G PRO; 57G CARB (2G FIBER, 4G SUGARS);
849MG SODIUM
GRILLED
GREATNESS
Mayo inside a grilled
sandwich adds moisture and
helps hold toppings in place.
Mayo on the outside? It’s
the secret to a crisp, golden,
delicious crust.