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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (118g) Recipe makes 4 servings |
||
| Calories 200 | ||
| Calories from Fat 60 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 335mg | 13% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 22.8g | 7% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.8g | ||
| Protein 12.0g | 23% | |
Swiss Melt With Tomato and Fresh Basil
By: Lainey6605
Dec 1, 2008
This grilled cheese features Swiss cheese, tomato and basil.
SERVES 4 , 4 sandwiches
Ingredients
- 8 slices Italian bread, cut in 1/2-inch slices
- 4 slices reduced-fat swiss cheese, each cut in half
- 8 slices tomatoes (thin slices)
- salt (optional)
- fresh ground black pepper (optional)
- 1/2 cup fresh basil leaf, chopped
- 4 teaspoons butter, softened
Directions
1
Spread outside of each piece of bread with 1 t butter.2
Layer 4 slices of bread with 2 pieces of cheese and 2 slices of tomato each.3
Salt and pepper, if desired.4
Top each sandwich evenly with the basil and 1 slice of bread.5
Heat a skillet over medium-high heat.6
Place 1 sandwich into skillet.7
Cook, turning once, until sandwich is golden brown, about 4-5 minutes.8
Repeat with remaining sandwiches.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Chef Edlear
On Dec 3, 2008
These were very popular today! I took the basic recipe, and made panini with it. I used a sourdough Italian loaf, plum tomatoes and fresh pesto instead of the basil leaves. I spread the pesto (thickly) on the slices of bread, then layered on some swiss (I used emmenthauler), some slices of tomato, more swiss, and the remaining slices of bread, pesto side down. We cooked these in our commercial panini press until gooey, and they were LOVED. They were very easy, very pretty, and different enough to cause some talk. Thank you for the idea, Lainey! Next time I might put a couple of thin slices of red onion in the middle.
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