Directions:
- In blender or mini food processor, purée together tomato paste, chipotle pepper, abodo sauce and green onions.
- (Make-ahead: Refrigerate in airtight container for up to 2 days.).
- Spread scant teaspoonful (5 mL) tomato mixture over each slice of bread. Top half with cheese; top with remaining bread slices, tomato side down. Spread butter on tops and bottoms. (Make-ahead: Cover and refrigerate for up to 3 hours.).
- Arrange sandwiches on large rimmed baking sheet.
- Broil, turning once, until golden and crisp, about 4 minutes.
- Cut lengthwise into 1-inch (2.5 cm) wide sticks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.97 Kcal (439 kJ) | ||
| Calories from fat | 53.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Cholesterol | 12.57mg | 4% | |
| Sodium | 46.77mg | 2% | |
| Potassium | 36.78mg | 1% | |
| Total Carbs | 8.67g | 3% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 302.32 Kcal (1266 kJ) | ||
| Calories from fat | 153.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 9% | |
|---|---|---|---|
| Cholesterol | 36.2mg | 4% | |
| Sodium | 134.71mg | 2% | |
| Potassium | 105.92mg | 1% | |
| Total Carbs | 24.98g | 3% | |
| Sugars | 1.29g | 2% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 5.55g | 4% | |
| Vitamin C | 2.1mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 153.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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