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Tomato-Basil Grilled Cheese Recipe
Tomato-Basil Grilled Cheese Recipe photo by Taste of Home
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Tomato-Basil Grilled Cheese Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 8 ounces fresh mozzarella cheese, sliced
  • 1/4 cup minced fresh basil
  • 2 medium tomatoes, sliced
  • 8 slices sourdough bread
  • Salt and pepper to taste
  • 2 tablespoons butter, softened

Nutritional Facts

1 sandwich: 411 calories, 19g fat (12g saturated fat), 60mg cholesterol, 541mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 18g protein.

Directions

  1. 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.
  2. Cook in a preheated panini maker or indoor electric grill until bread is browned and cheese is melted. Yield: 4 servings.
Originally published as Tomato-Basil Grilled Cheese in Taste of Home February/March 2013


Reviews for Tomato-Basil Grilled Cheese

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
motochick179 User ID: 5555951 182638
Reviewed Sep. 3, 2013

"I made this and added a balsamic glaze to one side of the bread. Turned out very good! I also made one that had avocado on it and will do that again as well. This is a fresh sandwich that is perfect for a summer afternoon."

MY REVIEW
veggiemama User ID: 4640590 182635
Reviewed Jul. 23, 2013

"This was just too much for both my husband and I. I guess you could say it was overpowering with all that bread and cheese. I'm surprised because I love all the ingredients. Maybe it would be better to use a different kind of bread or less cheese?"

MY REVIEW
Fairy1004 User ID: 6525547 212234
Reviewed May. 10, 2013

"I did make it with Swiss instead of Mozz since that was what we had on hand."

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