Jeanette’s brother “The Chef” has declared this to be the ultimate use and taste for a fresh-picked vine ripened tomato.
2 tablespoons fat-free or reduced-fat mayonnaise
4 thick slices sourdough bread, toasted
2 medium vine ripened tomatoes, cored and cut into 4 slices each
1/2 cup fresh basil leaves, rinsed, dry, remove stems (1/4 cup per sandwich)
1 teaspoon olive oil mixed with 1 teaspoon balsamic vinegar
salt and pepper to taste
Spread 1 tablespoon mayonnaise on 2 slices toasted bread. Place 4 slices tomatoes on each slice of bread with mayonnaise. Top with 1/4 cup fresh basil leaves. Drizzle with olive oil/balsamic mixture. Season with salt and pepper. Top with remaining slices of toasted bread, cut in half, and serve. Makes 2 sandwiches.
Nutritional Analysis per sandwich: 199 Calories; 19 percent fat (4.2 grams); < 1 gram saturated fat; 12 percent protein; 69 percent carbohydrate; 3.7 grams fiber.
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