High-Protein Tomato, Mozzarella & Arugula Sandwich
This vegetarian sandwich tastes like summer and is packed with protein, thanks to creamy fresh mozzarella cheese and plenty of walnuts blended into the roasted red pepper spread. The spread, reminiscent of romesco sauce, is versatile and can also be served as a dip or sauce, adding depth and complexity to dishes like grilled meats, seafood, and vegetables, or as a topping for pasta.
Equipment
- Food processor for blending spread
- Knife and cutting board for slicing ingredients
- Measuring cups and spoons for measuring ingredients
Ingredients
- 4 whole-grain sandwich rolls or ciabatta rolls
- 8 ounces fresh mozzarella cheese sliced
- 2 large tomatoes sliced
- 2 cups fresh arugula
- 1/2 cup walnuts
- 1 jar 12 ounces roasted red peppers, drained
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a food processor, combine the walnuts, roasted red peppers, minced garlic, olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth to create the roasted red pepper spread.
- Slice the sandwich rolls in half and lightly toast them if desired.
- Spread a generous amount of the roasted red pepper spread on the bottom half of each roll.
- Layer the fresh mozzarella slices, tomato slices, and arugula on top of the spread.
- Place the top half of the roll on the sandwich and press down gently.
- Serve immediately and enjoy your High-Protein Tomato, Mozzarella & Arugula Sandwich!
Notes
- You can customize the sandwich by adding other ingredients like roasted zucchini, eggplant, or bell peppers.
- For a gluten-free option, use gluten-free rolls.
- The roasted red pepper spread can be stored in an airtight container in the refrigerator for up to 5 days.