Bitsy's Kitchen. Italian Vegetable Sandwiches

Italian Vegetable Sandwiches
One 8 oz. loaf whole-wheat or semolina Italian bread 1 bunch arugula, cleaned 2 red bell peppers, roasted* 1/4 cup chopped basil	2 tomatoes, sliced 1 red onion, thinly sliced 1/4 lb. fresh mozzarella cheese, thinly sliced 1 Tbsp. +1 tsp. balsamic vinegar 1/4 tsp. freshly ground black pepper

Split the bread lengthwise almost all the way through; spread open. Line the bottom half with the arugula; top with the roasted peppers, basil leaves, tomatoes, onion and mozzarella. Drizzle with the vinegar and sprinkle with the black pepper. Replace the top half of the bread to enclose. Cut the loaf crosswise into 4 portions.
Makes 4 servings

*To roast bell pepper, preheat broiler. Line baking sheet with foil; place pepper on baking sheet. Broil 4-6" from heat, turning frequently with tongs, until skin is lightly charred on all sides, about 10 minutes. Transfer to paper bag; fold bag closed and let steam 10 minutes. Peel, seed and devein pepper over sink to drain juices.

SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk

PER SERVING: 238 Calories, 7 g Total Fat, 4 g Saturated Fat, 22 mg Cholesterol, 121 mg Sodium, 34 g Total Carbohydrate, 6 g Dietary Fiber, 12 g Protein, 193 mg Calcium