Chunky Gazpacho
Pesto-Mozzarella Grilled Cheese Sandwiches
Ingredients
- 3 tomatoes, halved
- 1 sweet onion, halved
- 1 English cucumber, cut into chunks
- 1 red bell pepper, cut into chunks
- 1½ cups low-sodium tomato juice
- 3 Tbsp chopped fresh parsley
- 2 Tbsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pulse tomatoes, onion, cucumber, and bell pepper in batches in a food processor until barely chunky; transfer to a bowl.
- Stir in tomato juice, parsley, vinegar, salt, and pepper. Chill until ready to serve.
Side Dish Ingredients
- ¼ refrigerated reduced-fat pesto
- 8 (1-oz) slices whole-grain sandwich bread
- ½ (8-oz) block part-skim mozzarella cheese, sliced
Side Dish Instructions
- Spread pesto over 4 bread slices; top each with cheese. Cover with remaining bread slices. Coat outsides of sandwiches with cooking spray.
- Heat a large nonstick skillet over medium heat.
- Add sandwiches; cook 2 to 3 minutes per side or until cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
105
|
281
|
386
|
| Fat (g) | 0 | 12 | 12 |
| Sat. Fat (g) | 0 | 4 | 4 |
| Protein (g) | 3 | 13 | 16 |
| Carb (g) | 18 | 32 | 50 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 368 | 514 | 882 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
