Tomato & Smoked Mozzarella Sandwiches

From EatingWell: November/December 2007 — Subscribe Now!

Take a classic combination like fresh tomatoes and mozzarella, add a couple flavor-packed ingredients like olives and sun-dried tomatoes, put it between two pieces of crusty bread and you'll have a satisfying weekend lunch or an easy warm-weather supper.

READER'S COMMENT:

"These were EXCELLENT! I couldn't find smoked mozzarella so I used some fresh mozzarella and some smoked Gouda. Deslish! The fresh basil really makes it, so If you're thinking about leaving that out, I wouldn't. "

Tomato & Smoked Mozzarella Sandwiches Recipe

4 servings

Active Time: 15 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

1/3 cup sun-dried tomatoes, (not oil-packed)
1 clove garlic, crushed and peeled
1/4 teaspoon salt, plus more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/4 cup chopped California Ripe Olives
8 slices sourdough bread, preferably whole-grain
4 ounces fresh mozzarella, preferably smoked, cut into 1/4-inch-thick slices
Freshly ground pepper, to taste
3 vine-ripened tomatoes, sliced
2 teaspoons balsamic vinegar
1 cup fresh basil leaves

Preparation

Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.
On a cutting board, mash the garlic and 1/4 teaspoon salt with the side of a knife until it’s a smooth paste. Transfer to a bowl and whisk in 1 tablespoon oil, the lemon juice and crushed red pepper.
Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.
Spread the tomato mixture on half the bread. Layer on cheese slices, some pepper, then the tomato slices; season with salt and vinegar. Top with several basil leaves. Brush the remaining 1 tablespoon oil over the remaining bread slices and set them on the sandwiches.

Tips & Notes

Make Ahead Tip: Prepare the tomato spread (Steps 1-3); cover and refrigerate for up to 4 days.

Nutrition

Per serving: 351 calories; 11 g fat (1 g sat, 5 g mono); 5 mg cholesterol; 40 g carbohydrates; 18 g protein; 7 g fiber; 740 mg sodium; 279 mg potassium.

Nutrition Bonus: Vitamin A (36% daily value), Calcium (32% dv), Vitamin C (27% dv), Iron (18% dv)

2 Carbohydrate Serving

Exchanges: 1 very-lean meat, 2 fat, 1 vegetable, 2 starch