Heirloom Tomato Sandwich with Potato Wedges

Nothing says comfort food like a tomato sandwich so juicy, you roll up your sleeves and eat it over the sink—that’s summer dining at its best. Because they’re the star attraction, be sure to select the ripest tomatoes possible. They should feel heavy for their size and give a little when gently squeezed. Slice with a super-sharp knife so as not to squish out the juices. Serve the sandwiches immediately.

This Tomato sandwich with potato wedges is normally 4 personal points but You’ll earn
+1 point from 1 cup of non-starchy veggies so that it comes to 3 points!!

Thank you to https://instagram.com/kelseythefitfoodie for sharing your recipe with us!

Keep reading for the delish deets Heirloom Tomato Sandwich with Potato Wedges

Ingredients

1 tsp Trader Joe’s Truffle hot sauce with black truffles 0 personal points
1⁄2cup(s) Cooked potato(es), red or white
0 personal points
2 Tbsp Plain fat free Greek yogurt
0 personal points
1⁄2 Tbsp Kewpie Japanese Style Mayonnaise
2 personal points
1 cup(s) Fresh tomato(es) 0 personal points
1 Tbsp Basil 0 personal points
Sara Lee 45 Calories & Delightful 100% Multi-grain bread

Instructions

In a small bowl, stir the mayonnaise, basil, hot sauce and bulk it up with greek yogurt.
Spread the tomato slices out on a layer of paper towels.
Divide the tomato slices among 2 of the bread slices. Spread the mixture on the 2 bread slices. Cut the sandwiches in half.

Wash potato thoroughly and pat completely dry. Pierce 3 to 4 times with a fork. Place potato on microwave-safe plate and microwave 7 minutes, turning over halfway through cooking. If your potato isn’t fork-tender after 7 minutes, continue microwaving in 1 minute increments until fully cooked. cut up wedges measured out half a cup. sprinkled with pepper.
Serving size: 1 sandwich and 1/2 cup potato wedges is three points on Weight Watchers