Italian · Lunch
Fresh Cheese and Tomato Sandwich
An open-style Italian sandwich on toasted sourdough with fresh mozzarella, tomato slices, mashed cannellini beans, basil, and arugula. Finished with a minimal drizzle of olive oil and red wine vinegar, it delivers protein-forward nutrition with substantial fiber and controlled fat.
$4
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
420Calories
37.2gProtein
14.8gFat
34.9gCarbs
4.6gSugar
8.1gFiber
898mgSodium
86mgChol
8.9gSat Fat
635mgPotassium
585mgCalcium
3.1mgIron
1.6mcgVitamin B12
14.2mgVitamin C
Goes well with
Pinot Grigio
local
Italian Herbal Tea (Tisana)
international
vegetarian
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Slice the mozzarella and tomato. Drain the cannellini beans and mash with a fork until mostly smooth, then season with salt and pepper.
2
Toast
Toast the sourdough slice in a toaster or dry skillet over medium heat for 2–3 minutes until golden and crisp at the edges.
3
Build
Spread the mashed beans over the toasted sourdough, then layer the mozzarella and tomato slices on top. Scatter arugula and basil over the layers.
4
Plate
Drizzle the sandwich with olive oil and red wine vinegar, then serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g fresh mozzarella
- 2 sliceabout 40g sourdough bread
- 2/3 cup55g, about a quarter of a 15 oz can cannellini beans
- 44 tomato slices (about 60g)
- small handful (5g) fresh basil
- small handful (15g) arugula
