Fresh Tomato Sandwiches

Fresh Tomato Sandwiches

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From: Diabetic Living Magazine

Fresh dill weed adds the perfect flavor to these toasted tomato sandwiches.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 whole-wheat bagel thins, split
  • 1 tablespoon light mayonnaise
  • ⅓ cup part-skim shredded mozzarella cheese
  • ¼ cup part-skim ricotta cheese
  • 1 teaspoon snipped fresh dill or ¼ teaspoon dried dill
  • 2 to 3 roma tomatoes, sliced (you can also use other varieties such as yellow, green, red, or purple heirloom tomatoes)
  • ¼ cup red onion, cut into thin wedges and separated into pieces
  • Dash garlic powder
  • 2 teaspoons grated Parmesan cheese
  • Fresh dill (optional)


  • Prep

  • Ready In

  1. Lightly toast bagel thins. Place bagel thins, cut sides up, on a baking sheet lined with parchment paper. Preheat oven to 350°F.
  2. In a small bowl, combine mayonnaise, mozzarella cheese, ricotta cheese and the snipped fresh or dried dill. Spread mixture on bagel thins.
  3. Layer tomato slices and onion pieces on bagel thins. Sprinkle lightly with garlic powder.
  4. Sprinkle ½ teaspoon of the Parmesan cheese over each bagel thin half.
  5. Bake for 10 to 15 minutes or until mayonnaise mixture is melted and Parmesan is lightly browned. If desired, garnish with additional fresh dill.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 248 calories; 11 g fat(5 g sat); 6 g fiber; 27 g carbohydrates; 16 g protein; 19 mcg folate; 27 mg cholesterol; 6 g sugars; 959 IU vitamin A; 11 mg vitamin C; 288 mg calcium; 2 mg iron; 423 mg sodium; 260 mg potassium
  • Nutrition Bonus: Calcium (29% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ lean protein, 1½ starch, 1 fat, 1 vegetable

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