Jessica in the Kitchen · by Jessica Hylton★ 5.0 (7)
Caprese Sandwich with Parsley Pesto
NUTRITION · PER SERVING10M COOK
CAL 62%·PRO 88%
CARBS 168G54% OF CAL
7G FIBER0G ADDED0G INTRINSIC127G OTHER34G TOTAL SUGAR
FAT 45G33% OF CAL
10G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A toasted sandwich with fresh tomato, mozzarella, and parsley pesto on bread. Bright, summery, and quick to assemble for a light lunch or simple dinner.
mainitaliansandwichgluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 slices French bread (gluten free if you're gluten free)
- 1 medium tomato (sliced)
- 3 slices vegan mozzarella cheese (halved)
- 3 tablespoons Parsley Pesto
At a glance
PER SERVING · TIME 10M
CAL 62%·PRO 88%
CARBS 168G54% OF CAL
7G FIBER0G ADDED0G INTRINSIC127G OTHER34G TOTAL SUGAR
FAT 45G33% OF CAL
10G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 2725mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 759mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.