Pesto Caprese Sandwich
Strawberry Arugula Salad
Ingredients
- ¾ cup pesto
- 12 slices Italian bread
- 1 (8-oz) ball fresh mozzarella cheese, sliced and patted dry
- 6 Roma tomatoes, sliced
- 1 cup 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
- 1 (5-oz) pkg arugula
- 2 cups sliced strawberries
- ½ cup fresh mint leaves
- ½ cup chopped pistachios
- ¼ cup vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
136
|
538
|
| Fat (g) | 25 | 11 | 36 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 30 | 8 | 38 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 651 | 109 | 760 |
| T. Sugs (g) | 3 | 4 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
