Monday, March 5, 2012

Roasted Tomatoes & Mozzarella on Toasted Whole Grain

I had lunch at 10:30 this morning. Why? Because I had an absurdly early breakfast? Nope! I ate breakfast at 9:30. Because I'm a big, fat pig? I certainly hope not. Lunch came early today because I find that I like mid-morning light the best for photographing food, and I didn't want the freshness of this little guy to go to waste.
A few posts ago I said I loved the Whole Living list of "Super Sandwich Combinations" enough that I was tempted to make all of them. I was only maybe 30% kidding. I can tell you now I'm not attempting the poached salmon sandwich, but there are about 20 on that list that I'd love to get my lips on.

Anyway, here's today's sandwich along with a handful of pics to wet your whistle.
Roasted Tomatoes and Mozzarella
Nutrition Information: Per serving: 240 cal; 10 g fat (5 g sat fat); 23 g cholesterol; 28 g carbs; 247 mg sodium; 11 g protein; 5 g fiber

Ingredients:1/2 pint (5 oz) cherry tomatoes
2 tsp extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 to 2 slices (1 oz) fresh mozzarella
1/2 whole-wheat bagel (I didn't have bagels on hand, so I used a loaf of whole grain that we bought from the bakery a few days ago.)
1/2 cup baby arugula

1. Roast tomatoes: Heat oven to 425degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Roast until tomatoes begin to burst, 20 to 25 minutes. Scrape tomatoes and any juices into a bowl and let cool.

2. Heat broiler. Place mozzarella on sliced halves of bagel and broil until cheese is melted and bread is toasted. Top with roasted tomatoes and arugula.
Here's what makes this sandwich so good.

  • Roasting and toasting. The bread contains whole grains, nuts, and seeds which have heightened flavor when toasted. Likewise, the flavor of the tomato receives a boost when roasted. 
  • Arugula. The typical green you see paired with fresh mozzarella and tomato? You guessed it: basil. The caprese is a classic for a darn good reason, but who doesn't love a yummy twist on an old classic? I'm loving their choice of arugula as a substitute. If you're not yet a crazed fan of this leafy morsel, buy some and make it your friend. 
  • Blend of temperatures and textures. It's not just the combination of flavors that makes a dish worth returning to, but also varying textures and temperatures. The cooled-down tomatoes and cold arugula pair with the warmth of the bread and mozzarella. The crunch of the toasted grains against the cushiony cheese and the juicy tomato and drizzled olive oil... all of these elements give your mouth a dynamic experience.
  • It's nutritious! Only made with whole ingredients, this sandwich will leave you feeling satisfied and guilt-free
  • Vegetarian. Shawn and I started cutting back on our meat consumption a couple years ago and 80% of what we do buy is organic. I love meals that prove meat doesn't have to be at the center of a delicious meal!

1 comment:

  1. um and so I am now kicking myself for letting the week get away from me and not responding sooner! I want lunch...wait I want to see you....but lunch sounds good too :)