When you want a fresh, light lunch, this Tomato, Mozzarella & Arugula Sandwich doesn’t disappoint. While this may sound like your typical caprese sandwich, the roasted red bell pepper spread is a total game changer and a nice change of pace from traditional basil pesto. The walnuts and peppers in the spread also complement the bitterness of the arugula. 

The mozzarella and walnuts pack this sandwich with satisfying, muscle-building protein to power up your afternoon. And the tomato, arugula and roasted red peppers add fiber, antioxidants and other vitamins and minerals. Check out our expert tips and tricks to level up the flavor of this sandwich, and the best things to serve it with.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

  • You can toast the walnuts for more depth of flavor. Place chopped nuts in a small dry skillet and cook over medium-low heat. Stir constantly until the nuts are fragrant, 2 to 4 minutes.
  • This sandwich calls for ciabatta rolls, but it would be just as good in a pita pocket or on whole-wheat sandwich bread.
  • You can make the spread in advance; it will be good in the fridge, stored in a covered container, for up to one week. Save time by slicing the mozzarella and tomatoes ahead of time and storing them in separate airtight containers in the refrigerator.
the ingredients to make the Veggie & Mozzarella Sandwich

Ingredients

  • 1 cup roasted red peppers, plus 1 tablespoon liquid from jar, divided
  • 1 cup walnuts
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 4 (3-ounce) ciabatta rolls, split horizontally
  • 2 cups loosely packed baby arugula
  • 1/2 cup thinly sliced red onion
  • 8 (1-ounce) slices fresh mozzarella cheese
  • 1 medium tomato, cored and cut into 8 (1/4-inch) slices
  • 1/4 teaspoon salt

collaratte: https://www.eatingwell.com/tomato-mozzarella-arugula-sandwich-8657555