Open-Faced Mediterranean Sandwiches

Oxmoor House
Prep: 11 minutes. A 10-ounce package of personal size Italian bread shells contains 2 shells.
4 servings (serving size: 2 wedges)


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1/4 cup reduced-fat tub-style cream cheese
3 tablespoons reduced-fat sour cream
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (10-ounce) package personal size Italian bread shells (such as Boboli)
1/2 cup fresh basil leaves
7 ounces plum tomatoes, sliced lengthwise
10 kalamata olives, pitted and chopped
1/4 cup (1 1/2-ounces) sun-dried tomato and basil feta cheese, crumbled


Prep: 11 Minutes

Combine cream cheese and next 4 ingredients in a small bowl; stir until smooth.

Spread half of cream cheese mixture onto top of each bread shell. Sprinkle 1/4 cup fresh basil leaves on each shell; top each with half of sliced tomatoes, olives, and feta cheese. Cut each bread shell into 4 wedges.

Created date

April 2008

Nutritional Information

Calories 294
Caloriesfromfat 35 %
Fat 11.5 g
Satfat 5.3 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 11.3 g
Carbohydrate 35.3 g
Fiber 0.8 g
Cholesterol 19 mg
Iron 2.3 mg
Sodium 755 mg
Calcium 276 mg