I found this recipe in Cooking Light a week or so ago and have been thinking about it since. We had all of the ingredients for it today, so I thought that I should seize the day and finally make this sandwich! It was absolutely delicious and much more impressive tasting than the few simple ingredients would suggest. If you cut the sandwich into little rectangles, they would be perfect for a mid-afternoon tea. (Sorry for the not-so-great photo.)
Feta-Basil Sandwiches (Cooking Light, August 2005)
This recipe makes 4 sandwiches, but it is easy to reduce or increase the number of sandwiches you need to make.
1 cup (4-oz) crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup fat-free mayonnaise
1/4 tsp. freshly ground black pepper
8 (1 1/2-oz.) slices firm white bread (such as Pepperidge Farm Hearty White), toasted
8 (1/4-inch-thick) slices tomato
1. Combine first 4 ingredients, tossing with a fork until well combined. Spread about 2 1/2 Tbs. cheese mixture onto each of 4 bread slices; top each sandwich with 2 tomato slices and 1 bread slice.
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