Open face tomato-spinach-cheese sandwiches in just 10 minutes. 140 calories. Add a salad and you’re still under 200 calories!
My daughter, son-in-law and kids stopped by after Upwards soccer practice last night. Everyone was starving. Pressed for time, I gave the kids crustless PBJ sandwiches (thank you Costco for these individually wrapped sandwiches!). It was open face tomato-spinach sandwiches for the big people. I used leftover bagels from our Easter brunch. Based on comments, I believe they were a hit. My daughter stopped by this morning for a second helping for her work lunch.
Tomatoes and toppings were baked in the oven and bagels toasted. Using a spatula, place the tomato topping atop the bagel. A vidalia onion slice with the tomato goodness is another great addition to this sandwich.
Prep time for this dish is 10 minutes. Bake time is 7 minutes.
Fresh spinach, tomatoes and cheese are staple ingredients in Blimpy Girl’s kitchen. My focus centered on a couple of tomatoes clinging to life on the windowsill. They rose to the occasion and, under the knife, their life ended with purpose.
Ingredient List
- 2 large, ripe tomatoes, sliced
- Balsamic vinegar
- 1 1/2 to 2 cups fresh spinach leaves, chopped
- 1 cup low-fat Mozzarella or Parmesan cheese
- 2 cloves of garlic, crushed and finely chopped
- Dash of lemon juice (about 1/2 teaspoon)
- 5 whole bagels, cut in half (you can also use low-fat muffin halves)
- 1/3 cup sun-dried tomatoes, chopped (reduce calories by avoiding those soaked in olive oil). I use the dried version in a bag.
- 1 roasted red or yellow pepper. I keep roasted peppers on hand, if not available or pinched for time, dice the bell pepper and add to the spinach mixture.
- 2 scallions, chopped (include the green stems)
- Salt and pepper to taste
How To
Line a cookie sheet with aluminum foil. Dip tomato slices into balsamic vinegar. Or, drizzle vinegar onto the tomatoes. Place a single layer of coated tomatoes on cookie sheet. Set aside.
In a medium bowl, add chopped spinach, garlic salt/pepper and lemon juice. Toss until mixed.
Place spinach mixture on top of each tomato slice. Add a slice of roasted bell pepper and top with cheese. Bake the tomatoes for 7 minutes in a 350 degree oven (or until cheese melts). While tomatoes are cooking, toast the bagel halves.
Remove tomatoes from oven and allow to cool for 5 minutes. Add the onion slice to bagel (if desired) and tops with a baked tomato slice (depending on diameter of bagel, you may want two).
Standard bagels are in the neighborhood of 230 calories (unless using a low cal brand). With all the other ingredients (if using low-fat cheese) you’re at 300 calories for two halves. Reduce the calories even more by using low-fat muffins instead of bagels.
