* Exported from MasterCook *
Mozzarella and Sun-Dried Tomato Sandwiches
Recipe By : Weight Watchers Magazine, June '85, page 40" Serving Size : 8 Preparation Time :0:00 Categories : Appetizers 3 Points per serving
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices pumpernickel bread -- cut into quarters 8 ounces mozzarella cheese -- sliced into 4 equal slices, each then quartered 16 sprigs fresh basil leaves 8 sun-dried tomato half -- *not in oil- sliced into 1/4 inch strips
These may be assembled up to 4 hours before serving. Lay bread quarters on serving platter; top each with 1/2 ounce mozzarella cheese. Arrange basil sprig and 2 or 3 strips of sun-dried tomato on each. Cover and refrigerate 1/2 hour before serving, remove from refrigerator and let come to room temperature
Description: "3 Points per serving" Source: "Shared by Pamela S" Yield: "16 sandwiches"
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Per serving: 138 Calories (kcal); 8g Total Fat; (48% calories from fat); 8g Protein; 10g Carbohydrate; 25mg Cholesterol; 288mg Sodium Food Exchanges: 1/2 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Makes 8 servings, 2 sandwiches each.
* Recipe didn't state whether the tomatoes were packed in oil or not, or whether to re-hydrate the sun-dried tomatoes. I would re-hydrate them in some warm water. I called 1-800-651-6000 and they said they're the one's not packed in oil.