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Basil Pesto, Sun-Dried Tomato Sandwich with Swiss Cheese

 
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Don't feel like cooking up a storm, make this delicious sandwich with store-bought whole wheat English muffin, basil pesto, sun-dried tomatoes, and swiss cheese. For extra heat, add a few slices of picked jalapenos.

Yield

1

servings

Prep

5

min

Cook

2

min

Ready

10

min

Trans-fat Free, Low Carb
 

Ingredients

1 each english muffins
split into half
*
1 slice swiss cheese
or 1/4 cup shredded
1 tablespoon basil pesto
store-bought or homemade
*
2 each artichoke hearts
marinated, drained and sliced
*
2 tablespoons sundried tomatoes
oil packed and drained
2 slices pickled jalapenos
drained, optional
*

Directions

Place the swiss cheese over the bottom piece of the English muffin.

Toast in a toaster oven until the cheese melts.

Spread the basil pesto over the top piece of the English muffins.

Arrange the marinated artichoke hearts, sun-dried tomatoes and pickled jalapenos if using over the cheese.

Top with the top piece to make a sandwich.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 12358% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 195mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 4%
Calcium 23% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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