* 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"

                                    - - - - - - - - - - - - - - - - - - - 

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.