Recipe: Roasted Tomato, Cheese and Arugula Sandwiches

Simple and open-faced
Recipe: Roasted Tomato, Cheese and Arugula Sandwiches

These little open-faced sandwiches make a light, delicious lunch. The recipe relies on first-rate ingredients so make sure your tomato is ripe and that the arugula and goat cheese are fresh.

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2 slices whole-grain peasant bread
6-8 young arugula sprigs
1 ounce reduced-fat goat cheese, thinly sliced
1 roasted plum tomato, seeded and finely diced* recipe follows


  1. Place the 2 slices of bread on a plate.
  2. Top each with the arugula and the slices of goat cheese.
  3. Sprinkle the top with the tomato and serve immediately.

Nutrition information

Makes 1 serving

Each serving contains:

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Calories 180
Total fat 4g
Protein 7g
Carbohydrate 32g
Dietary fiber 11g
Cholesterol 5mg
Sodium 300mg
Potassium 205mg

*Tips on roasting tomatoes

You’ll need 8 plum tomatoes (1 1/2 pounds) and olive oil cooking spray. Preheat oven to 425F. Cut each tomato in half, lengthwise, and place in a single layer on a large baking sheet. Lightly spray the cooking spray. Roast for 30 minutes until the edges are soft and beginning to caramelize. Remove from the oven, and cool.

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Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

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