Mozzarella Tomato And Pesto Sandwich Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
DishMain Ingredient

Ingredients

 Basil leaves1 Cup (16 tbs), packed
 Garlic1 Clove (5 gm), crushed
 Olive oil1 Tablespoon
 Black pepper1⁄8 Teaspoon
 Italian bread loaf/Whole wheat french bread loaf2 (10 Inches Long)
 Sun-dried tomatoes4 Ounce
 Low fat low sodium mozzarella cheese8 Ounce, thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2119 Calories from Fat 373

% Daily Value*

Total Fat 43 g65.7%

Saturated Fat 9.5 g47.4%

Trans Fat 0 g

Cholesterol 8.9 mg

Sodium 6006.2 mg250.3%

Total Carbohydrates 366 g122%

Dietary Fiber 30.8 g123.2%

Sugars 47.7 g

Protein 75 g150.5%

Vitamin A 45.2% Vitamin C 84.1%

Calcium 64.7% Iron 161.4%

*Based on a 2000 Calorie diet

Directions

1 To make the pesto: In a food processor or blender, whirl the basil, garlic, oil, and pepper for about 40 seconds or until smooth.
2 Cut each bread loaf in half horizontally.
Spread each bottom slice with half of the pesto; top with half of the tomatoes and mozzarella cheese.
Cover with the top slice of bread and cut in half.
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