Recipe: Toasted Sundried Tomato Sandwich
May 28, 2024Recipes
Sandwiches at lunchtime can become repetitive and uninspired. This recipe helps break the monotony with unique flavors from goat cheese, arugula, and sun-dried tomatoes. Zucchini is also featured in this dish, containing vitamins K and C and additional antioxidant nutrients. Vitamin K is vital for bone health and blood clotting, whereas antioxidants help protect the body’s cells from damage.
To make it a meal, consider adding a protein source such as sliced tempeh, grilled chicken, or even an egg cooked your favorite way. Try using the leftover sun-dried tomatoes for our Sun-Dried Tomato & Goat Cheese Baked Oatmeal.
Toasted Sundried Tomato Sandwich
Serves 2
Ingredients
- 1 tsp olive oil
- 1 medium zucchini, sliced thinly into coins
- salt, to taste
- 3-4 oil-packed, sun-dried tomatoes from jar, diced
- 2 whole-grain English muffins, split open
- 2 oz soft goat cheese
- Handful of arugula (approximately 1 oz)
Directions
- Heat olive oil in medium-sized, nonstick pan on the stovetop over low-medium heat and add the zucchini and salt. Stir zucchini occasionally until it is cooked through and beginning to brown, about 5 minutes. Add diced sun-dried tomatoes to pan and stir for 1 more minute.
- Meanwhile, put the English muffins in the toaster and toast to desired color and crispness. To assemble the sandwich, layer zucchini, sun-dried tomatoes, and arugula on top of one half of the English muffin. Spread 1 oz of goat cheese on the other half, put the halves together, and enjoy!
Swaps
- For the English muffin: whole grain sandwich bread, sandwich thin, whole grain pita, or gluten-free bread of choice
- For the zucchini: summer squash
- For the goat cheese: cream cheese, melted mozzarella cheese, or hummus
- For the arugula: spinach or spring mix greens
- For the sun-dried tomatoes: roasted red pepper, store-bought pesto (approx 2 tsp), or sliced red onion (omit from cooking and add raw with the arugula)
Recipe modified from: Half Baked Harvest