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Broiled Tomato-Pesto Sandwiches

:  July/August 1992

Your rating: None Average: 4.6 (8 votes)

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


Broiled Tomato-Pesto Sandwiches Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 219 calories; 7 g fat ( 1 g sat , 4 g mono ); 2 mg cholesterol; 35 g carbohydrates; 1 g added sugars; 8 g protein; 6 g fiber; 407 mg sodium; 376 mg potassium.

Nutrition Bonus: Vitamin A (25% daily value), Magnesium (19% dv), Vitamin C (16% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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Recipe Categories

Style/Theme
Vegetarian
Kid-friendly
Quick (total 30 min. or less)
Type of Dish
Main dish, vegetarian
Sandwich
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Broil
Meal/Course
Appetizers
Brunch
Lunch
Dinner

Snack
Season
Summer
Fall
Publication
July/August 1992
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