Mediterranean Sandwich

A while back, I posted a Mediterranean Omelet recipe that had fresh spinach, tomatoes, and feta cheese. I love to combine spinach and tomatoes and make different dishes. Today I made a sandwich but roasted the tomatoes and left the spinach uncooked. 

Mediterranean Sandwich

Ingredients:

• Sweet cherry tomatoes, rinsed and sliced in half and drained on a paper towel
• Fresh organic spinach-about 1/2 cup rinsed and drained on a paper towel
• About 1 tablespoon-Fresh basil, chopped
• Shaved Parmesan cheese or cheese of your choice
• Prepared Pesto from a jar
• Fresh local whole grain bread
• Good quality olive oil
• Kosher salt
• Fresh ground pepper

*Optional- Scrambled egg whites

Directions:

• Preheat oven to 350 degrees. If you have a "roast" setting, use it to roast the tomatoes.
• Place sliced tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with Kosher salt and pepper.

• Cook about 2-3 minutes, then flip the tomatoes on the other side. Cook for a few more minutes. Be careful, these will burn quickly. 

• Layer spinach and tomatoes on one-half of your sandwich.

• Add chopped basil and shaved Parmesan. Spread pesto on other slice.

• You can also add scrambled egg whites to make a breakfast sandwich or just to add more protein.

• Add salt and pepper to taste.