Tuna-Cheese Melt

Instead of provolone cheese, you can use Swiss, Cheddar, or any other type of sliced cheese.

Yield:

4 servings (serving size: 1 open-faced sandwich)

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.9 g
Carbohydrate 13.6 g
Fiber 1.2 g
Cholesterol 19 mg
Iron 1.3 mg
Sodium 340 mg
Calcium 132 mg

Ingredients

1 small red bell pepper
1 small yellow bell pepper
1 (6-ounce) can white tuna in spring water, drained and flaked
4 (3/4-ounce) slices reduced-calorie seven-grain bread, toasted
1/2 cup torn fresh watercress
2 teaspoons Italian dressing
1/4 teaspoon coarsely ground black pepper
2 (1-ounce) slices provolone cheese, cut into thin strips

Preparation

1. Cut tops off bell peppers; remove and discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain. Rinse with cold water until cool, and drain. Cut bell peppers into 1/4-inch-wide slices. Set aside.

2. Preheat broiler.

3. Spoon tuna evenly over toasted bread slices; arrange 2 tablespoons watercress over each. Drizzle 1/2 teaspoon Italian dressing over each sandwich. Top evenly with bell pepper slices, and sprinkle evenly with black pepper. Top with cheese strips. Broil 2 to 3 minutes or until cheese melts. Serve warm with assorted fresh vegetables, if desired (vegetables not included in analysis).

carbo rating: 12

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005