5. Veggie & Pesto sandwich
Preheat your oven to 375 degrees. Slice bell peppers into fourth and place them on a cookie sheet for roasting. You can drizzle with extra virgin olive oil and let them roast at least 15 minutes. You can remove peels when they cool slightly. Add a tablespoon of oil in a small skillet and heat at the medium low rate. Now, sauté 8 ounces white mushrooms, sliced for about 8 minutes. Place 8 pieces artisan whole grain bread on a cookie sheet and toast them until golden. You have to remove toast and add¼ cup low-fat shredded mozzarella cheese and continue toasting. Remove these breads from the oven and top with ¼ cup Pesto, mushrooms, 4 ¼ slices red bell peppers, 2 Roma tomatoes, thinly sliced and 1 cup packed arugula.