Dilled Goat Cheese Sandwich with Roasted Roma Tomatoes

recipe

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 31 %
Fat 8.6 g
Satfat 4.7 g
Monofat 2.3 g
Polyfat 0.9 g
Protein 12.2 g
Carbohydrate 32.7 g
Fiber 5.2 g
Cholesterol 13 mg
Iron 3.3 mg
Sodium 540 mg
Calcium 109 mg

Ingredients

8 plum tomatoes, halved lengthwise
Cooking spray
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese
8 (1-ounce) slices multigrain bread, toasted
1 cup arugula leaves

Preparation

Preheat oven to 350°.

Lightly coat both sides of tomatoes with cooking spray. Arrange tomatoes in a single layer, cut sides up, on a jelly roll pan coated with cooking spray. Sprinkle evenly with oregano and salt. Bake at 350° for 1 hour.

Combine dill, pepper, and cheese; spread 1 tablespoon over each bread slice. Arrange 4 tomato halves and 1/4 cup arugula on each of 4 bread slices. Top with remaining bread slices. Serve immediately.

Note:

Robin Vitetta-Miller,

Cooking Light

June 2004
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