Ingredients
- 2 slices of arnold Health Nut bread
- 2 tbsp. balsamic onion compote (see sub-assembly recipe below)
- 2 slices low-fat provolone cheese
- 1/4 ripe avocado, thinly sliced
- 1/2 medium-sized zucchini, thinly sliced lengthwise
- 1 tsp. olive oil
Instructions
- Heat olive oil in a nonstick skillet over medium heat.
- Saute onion for 10-12 minutes until lightly browned.
- Season with salt and pepper and add sugar.
- Add balsamic and cook for 2 min. or until balsamic is reduced or syrupy.
- In a nonstick skillet over medium-high heat, saute zucchini in olive oil until softened and lightly golden.
- Spread both slices of bread with one tablespoon each of the balsamic onion compote.
- Starting with one bread slice, layer provolone cheese, avocado, zucchini and top with the other slice of bread.
- If you like, heat in a sandwich press or toaster oven until the cheese melts.
- Enjoy!
- 2 slices of arnold Health Nut bread Health Nut
- 2 tbsp. balsamic onion compote (see sub-assembly recipe below)
- 2 slices low-fat provolone cheese
- 1/4 ripe avocado, thinly sliced
- 1/2 medium-sized zucchini, thinly sliced lengthwise
- 1 tsp. olive oil
- Heat olive oil in a nonstick skillet over medium heat.
- Saute onion for 10-12 minutes until lightly browned.
- Season with salt and pepper and add sugar.
- Add balsamic and cook for 2 min. or until balsamic is reduced or syrupy.
- In a nonstick skillet over medium-high heat, saute zucchini in olive oil until softened and lightly golden.
- Spread both slices of bread with one tablespoon each of the balsamic onion compote.
- Starting with one bread slice, layer provolone cheese, avocado, zucchini and top with the other slice of bread.
- If you like, heat in a sandwich press or toaster oven until the cheese melts.
- Enjoy!
