Open-Faced Tomato Sandwiches
Honeydew-Cucumber Salad
Ingredients
- 6 (1.5-oz) slices boule bread (preferably multigrain; see Note)
- 1 Tbsp olive oil
- ½ (8-oz) block ⅓-less-fat cream cheese, softened
- ½ cup crumbled feta cheese
- ¼ cup olive tapenade
- ½ cup very thinly sliced red onion
- 1 lb heirloom tomatoes, sliced
- ½ tsp pepper
- ¼ tsp kosher salt
- ½ cup watercress
Instructions
- Preheat oven to 475°F. Place bread on a large rimmed baking sheet; drizzle with oil. Bake 2 to 3 minutes per side or until toasted.
- Combine cream cheese and feta cheese. Spread on one side of each bread slice; top with olive tapenade, onion, and tomatoes. Sprinkle with pepper and salt. Top with watercress.
Side Dish Ingredients
- 2 Tbsp white wine vinegar
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
- 1 English cucumber, cubed
- 1 (16-oz) container cubed honeydew
- ¼ cup chopped fresh mint
Side Dish Instructions
- Whisk together vinegar, oil, and salt in a bowl. Add cucumber, melon, and mint; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
76
|
316
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 10 | 1 | 11 |
| Carb (g) | 24 | 8 | 32 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 589 | 211 | 800 |
Quick & Healthy Meal Plan
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