Romagna Flatbread Sandwich
Italian street food in 5 minutes flat.
- 1/2 teaspoon olive oil
- 1 whole wheat tortilla or whole grain sprouted tortilla
- 3 small fresh mozzarella balls, packed in water or 1/4 cup part-skim shredded mozzarella
- 1 teaspoon capers, drained (optional)
- 2 vine tomatoes, any color, sliced thickly
- 5 fresh basil leaves
- 1/2 cup arugula
Heat olive oil in a skillet on medium low, and swirl oil to coat pan. Increase heat and add tortilla.
Cook tortilla for 1-2 minutes on each side, or until charred. Remove from heat and set aside.
Break mozzarella balls into small pieces. Top one half of tortilla with mozzarella, capers, arugula, tomatoes, and basil. Add olive oil if desired. Carefully fold tortilla in half, and serve.
Handy Hint: Kick up the flavor in your flatbread with heirloom tomatoes, smoked mozzarella, and pesto spread.
|Saturated fat||3.9 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||1.8 g|