Lunch: Southwest Riblet Sandwich on Toasted Sourdough

Melted pepper jack cheese and red onion slices top the Morningstar Farms® Barbeque Riblets in these restaurant-style sandwiches.

Ingredients

2 tsp. butter or margarine
1 clove garlic
4 slice sourdough bread
1 package Morningstar Farms® Barbeque Riblets
2 slice pepper Jack cheese
2 lettuce leaves
2 thin slices red onion

Instructions

In small bowl stir together butter and garlic. Brush 1 side of each bread slice with butter mixture. Place, buttered side up, on baking sheet. Set aside.
Cook Morningstar Farms® Barbecue Riblets according to package directions. Top each riblet portion with two half slices of cheese. Let stand for 2 to 3 minutes or until cheese melts.
Meanwhile, broil bread slices 4- to 5-inches from the heat for 3 to 4 minutes or until lightly toasted, turning once. Top buttered sides of two bread slices with lettuce, riblet portions and onion. Top with remaining slices of bread, buttered sides down. Cut into halves. Serve immediately.
Line dish with 1 layer uncooked lasagna noodles.
Top lasagna noodles with 1/2 cup ricotta cheese mixture, 1/2 cup Morningstar Farms® Mushroom Lover's Burgers, 1/2 cup artichoke hearts, 1/2 cup spinach, 1/2 cup Italian cheese, and 1/2 cup pasta sauce.
Repeat steps 4 and 5 twice.
Top with any remaining pasta sauce, Italian cheese, and Parmesan cheese. Cover with foil and bake at 350 degrees F approximately 30 minutes.
Remove foil and continue to bake until browned, approximately 15 minutes. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.