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Tomato & Smoked Mozzarella Sandwiches

:  November/December 2007

Your rating: None Average: 4.5 (6 votes)

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

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

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

View Our Nutrition Guidelines »

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

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Preparation

  1. Place the sun-dried tomatoes in a bowl and cover with boiling water. Let plump for 10 minutes.
  2. 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.
  3. Drain the tomatoes and finely chop. Add to the bowl with the dressing, along with the olives; mix well.
  4. 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)

Carbohydrate Servings: 2

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


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Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Sandwich
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
Italian
Mediterranean
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
Season
Summer
Fall
Holiday
July 4th
Labor Day
Memorial Day
Publication
November/December 2007
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