GRILLED CHEESE AND TOMATO SANDWICHES
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
- Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
- Cook until lightly browned on one side. Flip over and cook until cheese is melted.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g
GRILLED BACON-TOMATO SANDWICHES
My family loves these sandwiches and they are very easy to prepare. Fresh basil, tangy Italian dressing and melted cheese meld perfectly together in this simple sandwich. -Betty Snoddy, Franklin, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 471 calories, Fat 26g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1251mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES
Categories Sandwich Cheese Tomato Vegetarian Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
- Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
- Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.
GRILLED BACON, TOMATO AND CHEESE SANDWICHES
Dinner ready in just 20 minutes! Enjoy these cheesy skillet grilled sandwiches made using bacon and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Top 4 of the bread slices with bacon, tomato and cheese. Cover with remaining bread slices. Spread outside of sandwiches with margarine.
- Heat 12-inch nonstick skillet or griddle over medium-low heat until hot. Place sandwiches, 2 at a time if necessary, in skillet; cook 4 to 6 minutes or until golden brown, turning once.
Nutrition Facts : Calories 360, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 700 mg, Sugar 3 g
GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES
Categories Sandwich Cheese Pork Tomato Kid-Friendly Lunch Cheddar Bacon Spring Grill/Barbecue Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
- Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve
TOMATO-BASIL GRILLED CHEESE SANDWICHES
All the flavors of Pizza Margherita in fewer than 20 minutes make this the perfect meal for the whole family. My daughters call them "those special grilled cheese sandwiches." -Donna Fazenbaker, Goldsboro, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer the cheese and tomato slices over two bread slices; sprinkle with salt and pepper. Top with basil leaves and remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 605mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL
This recipe served as the cover photo for the August 2007 issue of Food and Wine magazine. I couldn't get my mind off the photo and made these the very next day. This is a perfect summertime sandwich! Quick, easy and delicious. Prep time includes marinating time.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
- Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.
GRILLED SPAM®, TOMATO, CHEDDAR CHEESE, AND SWEET ONION SANDWICHES
I can remember eating these as a kid with Mom and Dad forty years ago. They are high up on the list of my favorite summertime comfort foods.
Provided by AvidAngler
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
- Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.
Nutrition Facts : Calories 774.9 calories, Carbohydrate 33.7 g, Cholesterol 149.5 mg, Fat 56.5 g, Fiber 5.4 g, Protein 34.8 g, SaturatedFat 28.3 g, Sodium 2065.6 mg, Sugar 7 g
GRILLED STEAK SANDWICHES WITH MARINATED WATERCRESS, ONION, AND TOMATO SALAD
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Onion Tomato Marinate Super Bowl Dinner Lunch Fall Summer Winter Tailgating Family Reunion Grill Grill/Barbecue Party Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
- Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
- Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
- Arrange beef slices over bread. Using tongs and draining slightly, top with salad.
GRILLED TOMATO-CHEESE SANDWICHES
Give this classic an awesome twist! Turn plain ol' grilled cheese into a bistro-like sandwich with a variety of cheeses and fresh ingredients. We know you'll love it! Elaine Haskins - Troutville, PA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle tomatoes and onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches., Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted.
Nutrition Facts : Calories 591 calories, Fat 39g fat (24g saturated fat), Cholesterol 110mg cholesterol, Sodium 903mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
GRILLED TOMATO-AND-MOZZARELLA SANDWICHES
Top these tomato-and-mozzarella sandwiches with ribbon-trimmed toothpicks for a festive touch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 16
Number Of Ingredients 5
Steps:
- Using a 2- or 2 1/2-inch round cookie cutter (depending on size of tomatoes), cut out bread and mozzarella.
- Season tomatoes with salt and pepper. Sandwich 1 tomato slice and 1 mozzarella slice between 2 slices of bread. Repeat with remaining tomatoes, mozzarella, and bread to make 16 sandwiches.
- Preheat a grill to medium, or heat a grill pan over medium heat. Brush outsides of bread with butter. Grill sandwiches until golden brown and mozzarella is soft but not completely melted, about 5 minutes per side.
CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES
Steps:
- Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
- Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
- For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
- Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
OVEN GRILLED "CHEESE" SANDWICHES WITH ARUGULA, RED ONION AND TOMATO
Steps:
- Preheat the oven to 500 degrees.
- Place a 10-inch nonstick pan with an ovenproof handle in the top third of the preheated oven. Allow the pan to heat for 3 to 5 minutes.
- Brush 1 of each of the bread slices with a slight coating of olive oil.
- Build the sandwiches by placing 2 slices of bread oil side down. Top each slice with half the cheese, spreading it evenly. Season with pepper and a few grains of salt. Top each sandwich with 1 of the remaining slices of bread, oil side up.
- Place the sandwiches in the heated pan and cook for 5 minutes. Turn them over and cook for 5 minutes more; remove the pan from the oven. Open the sandwiches and fill with the onion, tomato and arugula.
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
GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
- Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
- Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
- Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
- Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
- Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
- Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES
"This creamy tomato soup is an updated version of a childhood favorite - Muir Glen's consistently fresh tomato flavor and moisture content make it a perfect soup base that will deliver the same great flavors every time you make it." says Chef Will Gilson from Garden at the Cellar Gastropub in Boston
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
- Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
- Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.
Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 17 g, ServingSize 1 serving, Sodium 1150 mg, Sugar 8 g, TransFat 1 g
GRILLED TOMATO AND CHEESE SANDWICHES
Based on a recipe from Pam Spaude's & Jan Owan-McMenamin, R.D.'s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with cottage cheese (1/4 cup per person), a fresh fruit, or a glass of milk to complete the meal. My DH and I like these for lunch accompanied with fruit. Per serving: 221 calories, 15.9 mg cholesterol, 493 mg sodium, 2.8 gm saturated fat, 7 gm fat.
Provided by mersaydees
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Take two bread slices and place cheese and tomato slices on top.
- Cover with remaining 2 slices of bread.
- Prepare skillet by spraying with nonstick cooking spray and toast both sides of sandwiches until golden brown.
Nutrition Facts : Calories 196.4, Fat 5.5, SaturatedFat 2.6, Cholesterol 9.1, Sodium 404.6, Carbohydrate 26.7, Fiber 4.5, Sugar 4.7, Protein 10.6
GRILLED CHEESE, PICKLE AND TOMATO SANDWICHES
I know I know! This sounds like a strange combo but I love weird sandwich combinations and I came up with this one using 3 of about my favorite foods in the world Pickles, Tomatoes and good old American cheese. Tastes delicious!
Provided by Little Bee
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread butter on one side each of 2 slices of bread.
- Place 1 piece of American cheese on a non-buttered side of bread.
- Place tomato slices on top of the cheese.
- Lay thin slices of dill pickle on top of tomato slices.
- Put other slice of bread, butter side up, on top.
- Fry in a pan until both sides are nicely browned.
Nutrition Facts : Calories 203.4, Fat 6.8, SaturatedFat 3.6, Cholesterol 13.6, Sodium 545.9, Carbohydrate 27.1, Fiber 1.2, Sugar 2.1, Protein 8
GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES
Make and share this Grilled Tomato, Basil, and Goat Cheese Sandwiches recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat).
- Cut baguette crosswise in half.
- Cut each half lengthwise in half to form 4 pieces total.
- Combine oil, garlic, and herbs in small bowl.
- Brush all cut sides of bread with half of oil mixture.
- Grill bread, cut sides down, until lightly toasted, about 1 minute.
- Remove from grill.
- Quickly spread cut sides of toast with goat cheese.
- Top with tomatoes and olives, dividing equally.
- Drizzle remaining oil mixture on top.
- Return open-face sandwiches to grill.
- Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes.
- Cut each sandwich diagonally in half and serve.
Nutrition Facts : Calories 747.1, Fat 45.5, SaturatedFat 6.5, Sodium 1082, Carbohydrate 73.3, Fiber 5.9, Sugar 4.6, Protein 15.1
GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES
Provided by Marian Burros
Categories lunch, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
- Wash, trim and slice zucchini lengthwise into 4 slices.
- Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
- Slice crust from ends of the bread. Cut into 4 long slices.
- Coarsely grate the cheeses.
- Remove the zucchini from the grill; set aside.
- Mix the anchovy paste with the vinegar.
- Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
- Grill the bread on both sides.
- Chop the basil. Prepare and slice each tomato into 4 thick slices.
- Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
- Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 16 grams, Carbohydrate 105 grams, Fat 27 grams, Fiber 19 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1310 milligrams, Sugar 29 grams, TransFat 0 grams
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