Meatless Meal
Pesto Caprese Sandwich
Summer Arugula Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¾ cup pesto
- 12 slices Italian bread
- 1 (8-oz) ball fresh mozzarella, cut into 12 slices and pat dry
- 6 Roma tomatoes, sliced
- 1 cup fresh spinach
- 3 Tbsp balsamic glaze
- 2 Tbsp olive oil
Instructions
- Spread pesto on 6 bread slices. Top with cheese, tomatoes, spinach, balsamic glaze, and remaining bread slices.
- Cook sandwiches, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 4 minutes per side or until toasted.
Side Dish Ingredients
- ½ cup chopped pistachios or walnuts
- ⅓ cup lemon vinaigrette
- 1 (5-oz) pkg arugula
- ½ cup fresh mint leaves
- 2 cups sliced strawberries
- 3 peaches, cut into wedges
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
153
|
555
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 30 | 16 | 46 |
| Fiber (g) | 3 | 4 | 7 |
