Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light May 1998

Gallery

Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the loaf in half lengthwise. Spread the goat cheese evenly over cut side of bottom half of loaf, and spread the olive paste evenly over goat cheese.

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  • Arrange arugula, onion rings, tomato slices, basil, and chopped capers on top. Drizzle with vinegar and olive oil. Sprinkle with pepper. Replace with the top half of the loaf. Cut crosswise into 4 pieces.

Nutrition Facts

225 calories; calories from fat 21%; fat 5.2g; saturated fat 2.7g; mono fat 1.6g; poly fat 0.8g; protein 7.8g; carbohydrates 35.3g; fiber 1.8g; cholesterol 15mg; iron 1.5mg; sodium 570mg; calcium 112mg.
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