From The Food & Mood Cookbook
2 tablespoons fat-free or reduced-fat mayo
4 thick slices sourdough bread, toasted
2 medium vine-ripened tomatoes, cored and cut into 4 slices each
1/2 cup fresh basil leaves, rinsed, dried with stems removed
1 teaspoon olive oil mixed with 1 teaspoon balsamic vinegar
salt and pepper, to taste
Spread 1 tablespoon mayo on 2 slices toasted bread. Place 4 slices tomatoes and 1/4 cup fresh basil leaves on each slice of bread with mayo. Drizzle with olive oil-balsamic mixture. Season with salt and pepper.
Top with remaining slices of toasted bread, cut in half, and serve. YIELD: 2 sandwiches
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