From Paulette Vickery's Recipe Collection


main dish, vegetables

2 tablespoon fresh basil, chopped
1/2 oz toasted pine nuts
1/2 teaspoon garlic, minced
1 tablespoon olive oil
2 each medium rolls
1 1/2 oz mozzarella, sliced
2 each plum tomatoes, sliced
1 cup lettuce leaves
1/2 cup sun dried tomatoes

Soak nonoil packed sun dried tomatoes in hot water, then cut in half. Combine basil, pine nuts, garlic, and oil, and blend in a small food processor until smooth. Spread rolls evenly with this pesto sauce. Top each roll with equal amounts of cheese, tomatoes, lettuce, and sun dried tomatoes. Per serving: 7 1/2 points, calories 354.8, protein 12.5 G, fat 18.3 G, saturated fat 4.7 G, carbohydrate 38.7 G, fiber 5.2 G, cholesterol 16.5 MG, iron 3.8 MG, sodium 610.9, MG, calcium 190 MG.

Yield: 2 servings

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