Saturday, October 29, 2011

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


  • 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


  • 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.