Caprese Salad Baguettes
I love mozzarella cheese with this sandwich, but other cheeses also work well. For example, try sprinkling on some feta and a bit of oregano for a Greek flavour.
1 large red pepper
3 Tbsp (45 mL) extra virgin olive oil (divided)
1 Tbsp (15 mL) minced garlic
1 Tbsp (15 mL) balsamic vinegar
1 large whole-wheat baguette, sliced lengthwise
Handful arugula
2 medium tomatoes, sliced
Handful fresh basil, sliced
¼ red onion, thinly sliced
Half a fresh low-fat large mozzarella ball, sliced into 6 pieces
Preheat barbecue to high. Brush whole red pepper with a little olive oil and grill, rotating regularly until skin pulls away, approximately five minutes. Remove from grill and let cool, then slip off skin and discard seeds. Slice into six strips. Combine 2 Tbsp (30 mL) olive oil with garlic and balsamic vinegar, and brush onto the cut side of each baguette half. Place on barbecue cut side down and grill until toasted, then remove. Place arugula, tomatoes, basil, onions, mozzarella and peppers on one side of toasted baguette and top with the remaining half. Slice whole baguette in four, and place one sandwich on each of four plates. If you like, serve with a side salad of mixed greens.
Serves four. Per serving: 377 calories, 16 g protein, 16 g fat (5 g saturated fat), 43 g carbohydrates, 3 g fibre, 18 mg cholesterol, 596 mg sodium
