These grilled tomato and brie sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.
Yield:
4 servings (serving size: 1 sandwich)
Nutritional Information
Calories
234
Fat
10.1 g
Satfat
5.1 g
Monofat
3.1 g
Polyfat
1 g
Protein
11 g
Carbohydrate
26.9 g
Fiber
6.5 g
Cholesterol
28 mg
Iron
1.8 mg
Sodium
445 mg
Calcium
210 mg
Ingredients
8
(1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
1 teaspoon
olive oil
1
garlic clove, halved
2 teaspoons
country-style Dijon mustard
4 ounces
Brie cheese, thinly sliced
1 1/3 cups
packaged baby arugula and spinach greens (such as Dole)
8
(1/4-inch-thick) slices beefsteak tomato
Cooking spray
Preparation
1. Prepare grill to high heat.
2. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.
3. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
June 2009
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