GRILLED CHEESE WITH TOMATO AND BASIL
These sandwiches were cooked on a grill, but a skillet would work just as well. Choose your favorite kind of cheese. We prefer a variety that melts easily, such as Gouda or Swiss, but cheddar is also good.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Butter one side of each slice of bread. Arrange 4 slices, buttered side down, on clean work surface. Divide cheese evenly among 4 slices of bread. Arrange tomato slices over cheese, cutting slices in half to fit if necessary. Scatter basil leaves over tomatoes. Top with remaining slices of bread, buttered side up.
- Place sandwiches on a medium-hot grill, off direct heat. Cook until bread is golden and cheese is beginning to melt, about 4 minutes depending on heat of grill.
- Turn sandwiches over, and continue grilling until bread is golden and cheese is completely melted. Move to a slightly cooler part of the grill to melt if bread is darkening too much.
BASIL-TOMATO GRILLED CHEESE
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. -Sylvia Schmitt, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.
Nutrition Facts : Calories 467 calories, Fat 27g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 723mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES
You'll love the rich creaminess of this delicious soup with Greek yogurt!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 9
Number Of Ingredients 14
Steps:
- In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
- Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
- Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
- To serve, spoon soup into small cups; place sandwich skewer on top of cup.
Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g
MINI GRILLED CHEESE
Steps:
- To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece. Fold long sides up twice by 7/8-inch. To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in. Spray with cooking spray. Repeat to make 3 more pans.
- To assemble: Slice bread 1/4-inch thick; cut cheese to fit. Place 1 piece cheese in each sandwich. Butter outside of sandwich. Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side. Sprinkle with salt and serve.
- To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
- Preheat convection oven to 375 degrees F.
- Knead dough into a smooth ball. Divide into 1/4ths. Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long. Fit into pans; cover with sprayed plastic wrap. Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes. Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray. Bake 8 minutes. Remove foil; bake until lightly golden, about 4 minutes. Cool on bread rack.
MINI GRILLED CHEESE WITH HAVARTI FRESH BASIL AND TOMATO
Make and share this Mini Grilled Cheese With Havarti Fresh Basil and Tomato recipe from Food.com.
Provided by dicentra
Categories Healthy
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place 8 slices of bread on work surface. Top with cheese, basil and tomatoes.
- Cover with remaining bread.
- In skillet, melt butter over medium heat. Cook sandwiches, turning once, until golden and cheese is melted.
Nutrition Facts : Calories 434.1, Fat 7.5, SaturatedFat 3.9, Cholesterol 18.3, Sodium 777.1, Carbohydrate 73.2, Fiber 3.3, Sugar 3.7, Protein 18.7
THREE-CHEESE AND BASIL GRILLED CHEESE SANDWICH
A grown-up version of grilled cheese sandwiches.
Provided by Yoly
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Heat a cast iron or nonstick skillet over medium heat.
- Spread 1/2 teaspoon mayonnaise on each slice of bread. Place bread slices mayo-side down in the hot skillet. Place jalapeno Jack cheese on 1 slice of bread, and top with tomato slices. Place mozzarella cheese on the other slice, top with basil, then top with Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert the piece with the tomato onto the piece with the basil.
Nutrition Facts : Calories 418.7 calories, Carbohydrate 29.6 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 12.3 g, Sodium 805.2 mg, Sugar 4.3 g
TOMATO-BASIL GRILLED CHEESE
My teenager and I were in a lovely coffee shop and she was hungry for a sandwich. She never eats vegetables but loved this, so of course I had to duplicate it at home. -Kathryn Hudson, Bethel Park, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Layer the cheese, basil and tomatoes on four bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread. Spread outsides of sandwiches with butter., Cook in a preheated panini maker or indoor electric grill until bread is browned and cheese is melted.
Nutrition Facts : Calories 411 calories, Fat 19g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 541mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
FRESH TOMATO AND HAVARTI CHEESE CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees F. In a large skillet, heat butter & sauté onions for about 5-6 min. Stir in croutons & sauté for another 3-4 min.
- 2. In a greased 9 x 11 casserole dish layer in the following order: half crouton/onion mix, then half tomatoes, sprinkle with half the basil & salt, then half the cheese. Repeat once more.
- 3. Bake for 35-40 min or until bubbly and cheese begins to get light brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Line a baking sheet with parchment paper and place the tomatoes on the sheet. Roast for 15 minutes until the tomatoes are starting to burst.
- Place the tomatoes in a bowl and carefully mash with a potato masher to extract the juice. Strain the tomatoes completely and reserve the juice in a small bowl. Mix 1 tablespoon of the juice into ¼ cup mayonnaise until it has the consistency of a sauce (double the tomato juice and mayonnaise for extra sauce). Reserve the strained tomatoes and sprinkle them with kosher salt.
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