Fresh Tomato Sandwiches

Fresh Tomato Sandwiches

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Rated: 0
  • Makes: 2 servings
  • Prep 15 mins
  • Bake 10 mins
  • Serving Size: 2 bagel halves
  • Carb Grams Per Serving: 27


  • 2 whole wheat bagel thins, split
  • 1 tablespoon light mayonnaise
  • 1/3 cup part-skim shredded mozzarella cheese
  • 1/4 cup part-skim ricotta cheese
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill
  • 2 -3 roma tomatoes, sliced (you can also use other varieties such as yellow, green, red, or purple heirloom tomatoes)
  • 1/4 cup red onion cut into thin wedges and separated into pieces
  • Dash garlic powder
  • 2 teaspoons grated Parmesan cheese
  • Fresh dill (optional)


  1. Lightly toast bagel thins. Place bagel thins, cut sides up, on a baking sheet lined with parchment paper. Preheat oven to 350 degrees F.
  2. In a small bowl combine mayonnaise, mozzarella cheese, ricotta cheese, and the snipped fresh or dried dill. Spread mixture on bagel thins.
  3. Layer tomato slices and onion pieces on bagel thins. Sprinkle lightly with garlic powder.
  4. Sprinkle 1/2 teaspoon of the Parmesan cheese over each bagel thin half.
  5. Bake for 10 to 15 minutes or until mayonnaise mixture is melted and Parmesan is lightly browned. If desired, garnish with additional fresh dill.

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 248 cal., 11 g total fat (5 g sat. fat), 27 mg chol., 423 mg sodium, 27 g carb. (6 g fiber, 6 g sugars), 16 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Lean Meat (d.e): 1.5; Vegetables (d.e): 1; Fat (d.e): 1