Fresh Tomato Sandwiches

Recipe By: Diabetic Living Magazine

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

Ingredients

- 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.