2 slice sourdough bread
2 slice Monterey Jack cheese
3 mushroom
1/2 cup red peppers
1 forzen eggplant cutlets
1/4 cup slice onions
Handful bean sprout
Handful baby mix salad
1/2 tsp mayonnaise
2 slice ripe fry plantain
Salt and pepper to taste
Directions:
1- in a small sauce pan sauté mushroom, peppers, onion, salt and pepper till tender not over cooked and set aside in a bowl.
2- in same sauce pan fry eggplant cutlets till brown, remove and set on a plate with paper towel to drain, set aside.
3- asemble bread with one slice cheese, sauté vegetables, baby mix salad, bean sprout, eggplant, and finish with cheese, cover with 2nd slice of bread and spread mayonnaise on top, place on grill pan for about five minutes on each side. Then top with fried plantain. (Optional)
Served with a good bowl of soup, and a small fruit bowl ( Apple, strawberries, blueberries) low carb, low glycimic index.
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