Dilled Goat Cheese Sandwich with Roasted Roma Tomatoes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 31%
  • Fat: 8.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 12.2g
  • Carbohydrate: 32.7g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 3.3mg
  • Sodium: 540mg
  • Calcium: 109mg


  • 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


  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.
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