Remember when I posted those roasted tomatoes on Wednesday? It was mostly because of this sandwich.
So, yes, I have been making LOTS of ice cream this summer, and, yes, my current fav ice cream base has LOTS of egg yolks in it, and, yes, I sometimes discard the egg whites because I am not a big meringue fan and I don’t really know what else to do with them, and, yes, that makes me feel like I am wasting food, but I’m happy to say not anymore. I save them and make little egg white omelets.
These sandwiches are inspired by Panera Bread’s Mediterranean breakfast sandwich and are soooo delicious. I’m talking *to die for* delicious. And pretty darn healthy to boot. The roasted tomatoes make this sandwich pop with flavor. Read my notes below.
–To cook the egg whites, I use a very small nonstick skillet. I melt the butter, pour in the egg whites and just let it cook, flipping once when it is firm enough to flip. The calorie count of this is SO not a lot. This makes me happy.
–I used a combination of parsley, basil, and rosemary because that’s what I had. Probably in total I used no more than 1 teaspoon for 1 small omelet. Dried herbs would work well too.
–My ciabatta bread wasn’t truly whole grain, so to really up the nutritional value, you would need to look for a high quality roll.
–Any kind of melting cheese would work. I used Muenster, but provolone or mozzarella would be great too.
–The roasted tomatoes really make this sandwich.
- 1 teaspoon butter
- ¼ cup egg whites
- Salt and pepper to taste
- 1 teaspoon chopped fresh herbs such as parsley, basil, rosemary
- 1 whole grain seeded ciabatta roll
- 1 tablespoon pesto
- 1-2 slices muenster cheese (or other cheese such as provolone, Monterey Jack, etc.)
- About ½ cup roasted tomatoes (recipe below)
- 10 ounces grape tomatoes
- 1 tablespoon extra virgin olive oil
- Kosher salt and coarse black pepper to taste
- Melt butter over medium heat in a small nonstick skillet. Pour in egg whites and season with salt and pepper. Sprinkle with fresh herbs. Cook for 3-4 minutes or until egg is done, flipping once.
- Meanwhile, toast ciabatta bread in toaster. Spread both halves with pesto when done. Place the egg on bottom half of sandwich roll, folding if necessary, then top with cheese. Add roasted tomatoes and top half of roll. 1 sandwich.
- To make the roasted tomatoes: Preheat oven to 400 degrees. Slice tomatoes in half lengthwise. Place on a baking sheet and drizzle with the olive oil. Toss to coat. Season with salt and pepper and roast in oven for about 20 minutes. Skins will appear wrinkled when done.