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| 6 | slices | bread | sourdough sandwich |
| 1 | tablespoon | olive oil | |
| 15 | each | basil | leaves, rinsed |
| 2 | each | tomatoes | firm ripe, sliced 1/4 inch thick, about 8 ounces |
| 4 | ounces | mozzarella cheese, non-fat | fresh, sliced 1/4 inch thick |
| 1 | x | salt and black pepper | to taste |
Brush one side of each bread slice with olive oil.
Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices.
Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.
Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total.
Serve immediately.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 345mg | 14% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 14% | Vitamin C | 17% | |
| Calcium | 8% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
For a stronger Marsala flavor use less water and more Marsala.
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