Post-workout Healthy Fitness Sandwich For Runners

Course: Breakfast, Lunch, Snack

Cuisine: Mediterranean, Vegetarian

Diet: Egg Free, Low Calorie, Vegetarian

Time: Max 10 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: sandwiches

Calories: 374kcal

4 slices wholegrain bread (whole wheat)
½ ball (65 g) low-fat mozzarella (1 ball = 125g) (low fat cottage cheese also goes great!)
¼ cup (60 g) sun-dried tomatoes in oil
4 tbsp olives
2 tsp capers (can be made without if unavailable)
¼ cup (6 g) basil, fresh (dried basil is also fine, ¼ cup = 1 tsp)
Salt and pepper to taste
1 oz (28 g) Cheddar cheese

Get Recipe Ingredients

Roughly chop the cheese, tomatoes, olives and capers and throw into a mixing bowl. Grate the cheddar in.
Add the herbs, salt and pepper.
Use a fork to mix up and mash the ingredients a little - not too much, we just want to get those flavours circulating.
Lay the half the bread slices onto the pan.
Spread the mix on the bottom slices, add the other slices on top. Squish down.
Heat the pan on a low heat. Put a lid on the pan if you have one, don’t stress too much if you don’t. Cook for 3 or 4 mins, squishing down with a spatula occasionally, then flip and cook the other side the same way. Both outsides should be nice and crispy, the insides melting together.
We want to cook this nice and slowly. Too fast and the bread will burn and the insides won't melt, so go easy.
Awesome. What a sandwich.