Tuesday, January 25, 2011

Toasted Bobotee Sandwich - 5 points

I used to love left over night as a kid! Actually, we called it "left open" night because someone had once misspoken it that way and we thought it was funny. If you have had something amazing to eat, and really enjoyed it, what's better than another go around? Since starting this blog, I usually take "left opens" for lunch now. Every once in awhile I like to repurpose them in a new, tasty form. This was my lunch today, made with a leftover bobotee muffin pulled from the fridge. It was yummy!

Toasted Bobotee Sandwich
1/2 large tomato, sliced
1 piece high fiber bread like WhiteWheat
1 serving bobotee, sliced
1 tbsp reduced fat feta

1. Place tomato slices in an oven proof skillet (spray skillet with non-stick cooking spray unless using cast iron). Place skillet under broiler on full broil until the tomatoes being  to brown, about 10 minutes.
2. Remove tomatoes from skillet. Place bread in skillet; top with a layer of roasted tomatoes. Cover with bobotee slices and top with cheese.
3. Place under broiler again until cheese begins to brown.
4. Yields 1, 5 point serving

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