I love this sandwich because it just looks so fresh! It reminds me of Fall, farmer’s markets, and changing leaves. It has warm and comforting qualities. About the only thing missing is a warm bowl of Creamy Tomato Soup to dip it in! I’ll have to remember that next for the time that I make this sandwich….
Grilled cheese sandwich made with Cranberry Cheddar cheese and Basil Pesto Hummus on an Arnold’s Flax and Fiber Sandwich thin and filled with fresh Radishes, Squash and Tomato. Served with a side Spinach Salad.
- 3 medium slice (1/4″ thick) Tomatoes
- 6 slices of Yellow Summer Squash
- 8 slices of Radish
- 1 cup Baby Spinach
- 1 tbsp Sabra Basil Pesto Hummus
- 2oz Cheddar Cranberry Cheese
- 1 roll Arnold 100% Whole Wheat Flax & Fiber Sandwich Thins
- 1/2 tbsp Balsamic Vinegar
Slice your Radish, Squash, Tomato, and Cheese.
Spread Hummus on one half of the sandwich thin. Layer your vegetables on top of the Hummus and then place your cheese on top of all of the vegetables.
In a skillet, heat to medium heat and add coconut oil. Once it is heated place constructed sandwich in skillet and let cook for about three minutes. When browned slightly, flip sandwich over and let cook on the other side. After about three minutes, if the cheese has melted the sandwich is done. If the cheese is not melted, lower the heat, cover, and let cook until cheese is completely melted through.
Make a bed of Spinach on your plate and drizzle with balsamic vinegar. Once sandwich is done, add to the plate and enjoy!
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 129
Total Fat 14.36
Saturated Fat 6.57
Polyunsaturated Fat 0.69
Monounsaturated Fat 0.05
Total Carbohydrate 29.93
Dietary Fiber 7.90
Vitamin A 194.00%
Vitamin C 77.00%