March 20 2018
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4 oz. winter greens
1/2 cup fresh basil
1/4 cup grated Parmesan cheese
1/4 cup walnuts
Juice of 2 lemon
2 garlic cloves, chopped
1/4 cup olive oil
8 slices dark rye bread
4 oz. smoked salmon
1 cup sliced roasted red peppers
2 oz. reduced-fat provolone cheese
1 Tbsp. unsalted butter, room temperature, divided
Place greens, basil, Parmesan, walnuts, lemon juice and garlic in a food processor container and pulse until pulverized. With the machine running, slowly pour the oil through the feed tube until incorporated. Set aside.
Heat a heavy skillet over medium heat. Lay out slices of rye bread.
Spread an equal amount of the pesto mixture on each piece. Top 4 slices with an equal amount of salmon, roasted red pepper and provolone cheese. Place remaining bread slices on top, pesto-side down, and spread half of the butter on the tops.
Place sandwiches in the pan, in batches if necessary, butter-side down; press gently with spatula to flatten. Cook until the bottom sides of the bread are toasted. Spread the remaining butter on the top side of the sandwiches, flip over and continue cooking until cheese melts.
Nutritional info per serving: 470 calories, 19g protein, 29g fat, 37g carbs, 672mg sodium