ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dilled Goat Cheese Sandwich with Roasted Roma Tomatoes

Yield 4 servings (serving size: 1 sandwich)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.