Recipe Image

Fresh Tomato Sandwiches

  • 15 m
  • 25 m
Diabetic Living Magazine
“Fresh dill weed adds the perfect flavor to these toasted tomato sandwiches.”


    • 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)


  • 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.
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