Caprese Sandwich Melt- 267 calories

I went to the store and Heirloom Tomatoes were on sale, is there anything better than a juicy tomato on a hot summer day? These are easy and fast, make them for lunch or a snack or make on a sliced baguette for a great appetizer.

Congratulations to Jules P. for having the best name for this dish. I put it out on my personal and Lose Weight by Eating facebook pages to name this dish, my favorites were the Italian Sandwich -Sunny Side Up, Caprese to Go and Caprese Bruschetta but somehow Caprese Sandwich Melt said all I wanted to say.

Makes 1 Serving-

1 slice Whole Wheat Sourdough Bread

1 Heirloom Tomato sliced, or any tomato you prefer

1 tbsp Part Skim Mozzarella, yes you can use a stick of string cheese

Large Handful Basil ripped into small bites

1 tsp Extra Virgin Olive Oil- the good tasty stuff

1 tsp Balsamic Vinegar

Salt and Pepper to taste

Turn on your broiler to 500 and let it heat up while you assemble the sandwich. First toast the bread (in your toaster or in the oven) then top with basil, tomato slices, more basil, cheese and pop in the oven under the broiler until the cheese melts and bubbles up about 2-5 minutes. Remove from oven to a plate, top with more basil, oil and vinegar salt and pepper and serve. The tomatoes can make it soggy so chow down now, won’t hold for later.

This Caprese Sandwich Melt has:

Calories: 267

Fat: 10

Fiber: 3

Protein: 14

Carbs: 31

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11 thoughts on “Caprese Sandwich Melt- 267 calories”

  1. Just tried this and it was so good!  I usually don’t take time to make myself anything special for lunch , but this was pretty quick and I will definitely be making it again.  Like the previous reader, I could eat this for days and be happy.  

  2. Omg, made this today and I could eat this everyday for the rest of my life! I cheated a bit, I confess. I toasted a slice if regular while grain bread til crisp. Then Added basil and tomatoes layers, added mozzy cheese on top and microwaved 45 seconds. Topped it off with evoo and balsamic vinegar and bam! Was hard not to eat another but I ate 3 grapes instead. Drank the mango/lime spa water with it! Heavenly!

  3. Some of my best recipes come from taking a recipe I see on-line or in a book and changing it to suit my tastes, or to suit what I have in the house to work with. If you don’t like something in a recipe first decide if you can omit it without ruining the dish. In this case you can, if you can’t find an equal. For instance I was making stuffed steaks last night and the recipe called for bell peppers and I didn’t have any, but omitting it would ruin the dish. So I substituted corn and it came out great.

    Get creative and if you have to change something just look for it’s equal, a veggie for a veggie, a protein for a protein, etc.


  4. Hi Amelia,

    I am shocked that you don’t have a microwave at your school, and what’s worse that you are scared to eat the food that is being served to kids. What a bummer!! I truly hope that changes!

    I think you are on the right track with salads and sandwiches, I would add in some wraps to mix it up a little. When you use a wrap you can add left overs, like my Chicken Fajitas from today’s post. I was thinking of you and your question when I posted that this morning 🙂

    I will try to think up more easy traveling foods, but left overs are always great to get creative with. Left over chicken add it to your salad, left over steak make a fancy steak sandwich, left over meatloaf add it to a wrap YUM!


  5. Amelia Barnes

    Tried this for lunch today! Yummy! Any ideas on lunches to go? I am a kindergarten teacher with a 20 minute lunch break and no way to reheat anything. I usually take salads or sandwiches but they get so boring and then I become tempted by the awful mystery foods in the cafeteria.

  6. Jules Pollard

    How Cool! As soon as I saw this yummy recipe I thought of tuna melts that my son likes!! I’m honored you chose my idea. I’m running out right now and gather the ingredients to make it :)) Jules

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