Dilled 'Goat Cheese' Sandwich with Roasted Roma Tomatoes

The flavor combination in this sandwich will make your mouth pop!

Cut 8 plum (roma) tomatoes in half lengthwise, and place on a baking sheet coated with cooking spray. Lightly coat the tops of the tomatoes with cooking spray as well - the recipe actually said to spray both sides of the tomatoes, but this seemed like overkill to me, since the baking sheet itself had a coat!

Sprinkle evenly with 1/2 tsp. dried oregano and 1/4 tsp. salt, and bake at 350 degrees for 1 hour.

Meanwhile, make the spread for the sandwiches. I thought long and hard on how to replace the 4 ounces of goat cheese called for in this recipe. Normally when I want the spread-ability of a goat cheese, I turn to vegan cream cheese; however, I didn't want to just make 'cream cheese' sandwiches. As a compromise, I combined 2 tablespoons (2 ounces) of vegan cream cheese (I used Tofutti's Better than Cream Cheese) with 2 ounces of crumbled vegan feta (from Sunergia) for a little more goat-cheese-like flavoring.

Let the vegan cream cheese soften about ten minutes first, then add the 2 ounces of vegan feta, 1 tablespoon chopped fresh dill and 1/4 tsp. black pepper; stir to combine and voila! You have your spread.

Toast 8 (1-ounce) slices of multigrain bread - the organic multigrain bread from Vermont Bread Company fits the bill. If you don't have a toaster (which I do not), toast the slices for a minute or two on each side in a skillet over medium heat.

Spread 1 tablespoon of your 'goat cheese' spread on all 8 slices. Place 4 of those slices flat on a work surface, and top with 4 plum tomato halves and 1/4 cup arugula each. Top with an additional slice of bread, for 4 sandwiches total. Each sandwich is 250 calories.

Serve these while the tomatoes and toasted bread are still warm!

Cost:
plum tomatoes $2.67
dill $1.99
vegan feta $3.39
mutigrain bread $4.39
arugula