When I am faithfully doing Weight Watchers I make this recipe at least once a week. I usually pair this with Weight Watcher Black Bean soup (Next Wednesday's Post). This meal always fills me up - and it is only 8 points for the entire meal! I made this the other day and my girls wanted it in their lunch. They came home and said it was one of their favorite sandwiches. It helps that I purchased the tomatoes from the farmers market and they were out of this world!
Makes 4 servings. 2 very ripe tomatoes, peeled (I never peel them) One 8 oz loaf day-old French or Italian bread, halved lengthwise 1/3 cup shredded part-skim mozzarella cheese 1/4 cup finely chopped flat - leaf parsley (I think basil would be an amazing substitution) 2 scallions, thinly sliced 2 Tablespoons white-wine vinegar 2 teaspoons extra virgin olive oil Freshly ground pepper, to taste
1. Halve each tomato horizontally; with a spoon, scoop out and discard the seeds and pulp. Dice the tomato shells. 2. Pull out the soft insides of the bread and tear into pea-size pieces. Transfer to a medium bowl; stir in the tomatoes, cheese, parsley, scallions, vinegar, oil and pepper. 3. Fill the bread loaf with the tomato mixture; close the bread and wrap tightly in plastic wrap. Refrigerate overnight; just before serving cut into 4 sandwiches.
Per serving: 222 Calories, 6g Total fat, 6 mg Cholesterol, 404 mg Sodium, 34g Total Carbs, 3g Fiber, 8 g Protein, 122 mg Calcium.