Photo: Eaters Collective
Grilled Vegetable Sandwiches with FontinaGrilled Vegetable Sandwiches with FontinaSundried Tomato Pesto
13 ingredients
Makes 5 skinny but rich sandwiches
openrecipes
Estimated Nutrition (whole recipe, rough)
203
Calories
3g
Protein
17g
Fat
14g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Focaccia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One approximately 6-x-8-inch piece of fresh focaccia
- about 2 tablespoons olive oil
- salt
- 2 zucchini, sliced lengthwise into 4-5 planks
- 2 tablespoons black olive tapenade
- 1/4 cup Sundried Tomato Pesto (recipe follows)
- about 1/4 pound fontina, thinly sliced
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 cup sundried tomatoes, with any oil that clings to them
- 1/3 cup walnuts, toasted
- juice of 1/2 a lemon
- about 1/3 cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes