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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Active Time:15 minsTotal Time:15 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
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When you want a fresh, light lunch, thisTomato, Mozzarella & Arugula Sandwichdoesn’t disappoint. While this may sound like your typical caprese sandwich, the roasted red bell pepper spread is a total game changer and a nice change of pace from traditional basil pesto. The walnuts and peppers in the spread also complement the bitterness of the arugula.
The mozzarella and walnuts pack this sandwich with satisfying, muscle-building protein to power up your afternoon. And the tomato, arugula and roasted red peppers add fiber, antioxidants and other vitamins and minerals. Check out our expert tips and tricks to level up the flavor of this sandwich, and the best things to serve it with.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
1cuproasted red peppers, plus1tablespoonliquid from jar, divided
1cupwalnuts
1tablespoonred-wine vinegar
1teaspoonpaprika
1/2teaspoongarlic powder
4(3-ounce)ciabatta rolls, split horizontally
1/2cupthinly slicedred onion
8(1-ounce) slicesfresh mozzarella cheese
1mediumtomato, cored and cut into8(1/4-inch) slices
1/4teaspoonsalt
Directions
Combine roasted red peppers, walnuts, vinegar, paprika and garlic powder in a food processor; process until a slightly chunky spread forms, 2 to 3 minutes, stopping to scrape down sides as needed and adding liquid from the pepper jar, 1 teaspoon at a time, as needed to help puree the mixture.
Spread the pepper mixture evenly on cut sides of ciabatta rolls (about 2 tablespoons each). Top each bottom slice with 1/2 cup arugula, 2 tablespoons sliced onion, 2 mozzarella slices and 2 tomato slices. Sprinkle with salt. Top with the remaining ciabatta slices. Cut the sandwiches in half and serve.
Nutrition InformationServing Size: 1 sandwichCalories 560, Fat 31g, Saturated Fat 8g, Cholesterol 40mg, Carbohydrates 50g, Total Sugars 5g, Added Sugars 0g, Protein 23g, Fiber 6g, Sodium 773mg, Potassium 340mg
Nutrition Information
Serving Size: 1 sandwichCalories 560, Fat 31g, Saturated Fat 8g, Cholesterol 40mg, Carbohydrates 50g, Total Sugars 5g, Added Sugars 0g, Protein 23g, Fiber 6g, Sodium 773mg, Potassium 340mg
Serving Size: 1 sandwich
Calories 560, Fat 31g, Saturated Fat 8g, Cholesterol 40mg, Carbohydrates 50g, Total Sugars 5g, Added Sugars 0g, Protein 23g, Fiber 6g, Sodium 773mg, Potassium 340mg
Frequently Asked QuestionsWe prefer using a food processor, but a blender would work just as well if that’s what you have on hand.This recipe shares a few similar ingredients with acaprese sandwich—like the ciabatta bread, tomato and mozzarella cheese—but it has a lot more ingredients and different seasonings like the roasted red pepper spread, so it doesn’t taste the same.We suggest serving this sandwich with salads:pasta salads,fruit saladsorleafy green and vegetable salads. For crunch, try ourMicrowave Potato Chips, which can be made a few days ahead of time.
Frequently Asked Questions
We prefer using a food processor, but a blender would work just as well if that’s what you have on hand.
This recipe shares a few similar ingredients with acaprese sandwich—like the ciabatta bread, tomato and mozzarella cheese—but it has a lot more ingredients and different seasonings like the roasted red pepper spread, so it doesn’t taste the same.
We suggest serving this sandwich with salads:pasta salads,fruit saladsorleafy green and vegetable salads. For crunch, try ourMicrowave Potato Chips, which can be made a few days ahead of time.
EatingWell.com, June 2024
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