Broiled Tomato-Pesto Sandwiches

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From: EatingWell Magazine July/August 1992

Fragrant sprigs of basil and a big, ripe tomato transform bagels into a great summer sandwich.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/2 cups packed fresh basil leaves, rinsed and drained
  • 1 1/2 tablespoons freshly grated Parmesan cheese
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 3 tablespoons nonfat plain yogurt
  • Salt & freshly ground pepper to taste
  • 4 bagels or English muffins, split
  • 1 large ripe tomato, thinly sliced

Preparation

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  1. Combine basil, cheese, oil and garlic in a food processor or blender and process until well blended. Add yogurt and process until smooth. Season with salt and pepper and set aside.
  2. Preheat the broiler. Place bagels or muffins cut-side up on a baking sheet. Broil until lightly toasted, 1 to 2 minutes. Spread each half with the reserved basil mixture and top with a few slices of tomato. Season with salt and pepper and broil until hot, 1 to 2 minutes.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 220 calories; 7 g fat(1 g sat); 6 g fiber; 35 g carbohydrates; 8 g protein; 19 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 1237 IU vitamin A; 9 mg vitamin C; 89 mg calcium; 2 mg iron; 414 mg sodium; 381 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

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