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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.
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
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)
Preparation
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Prep
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Ready In
- Lightly toast bagel thins. Place bagel thins, cut sides up, on a baking sheet lined with parchment paper. Preheat oven to 350°F.
- In a small bowl, combine mayonnaise, mozzarella cheese, ricotta cheese and the snipped fresh or dried dill. Spread mixture on bagel thins.
- Layer tomato slices and onion pieces on bagel thins. Sprinkle lightly with garlic powder.
- Sprinkle ½ teaspoon of the Parmesan cheese over each bagel thin half.
- Bake for 10 to 15 minutes or until mayonnaise mixture is melted and Parmesan is lightly browned. If desired, garnish with additional fresh dill.
- 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
