Best Mini Tomato Sandwiches Recipes

CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES

Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches image

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

Ingredients

1/4 cup olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 container (5.3 oz) Liberté® Greek plain yogurt
1/4 cup grated Parmesan cheese (1 oz)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, softened
6 slices (1/2 inch thick) whole-grain bread
3 slices (1 oz each) Cheddar cheese, cut in half
1 tablespoon chopped fresh basil leaves
9 (4-inch) wooden skewers

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 TOMATO SANDWICHES

Mini Tomato Sandwiches image

I grew up enjoying tomato sandwiches and think this slightly upscale version is a tasty choice when dining "al fresco." -Shannon Avra, Little Rock, Arkansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 ounces cream cheese, softened
1/4 cup mayonnaise
2 teaspoons minced fresh basil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 French bread baguette (10-1/2 ounces)
8 ounces Brie cheese, thinly sliced
4 plum tomatoes, sliced

Steps:

In a small bowl, combine the cream cheese, mayonnaise, basil and 1/8 teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours., Cut baguette in half horizontally. Spread cream cheese mixture over baguette bottom. Layer with Brie cheese and tomato slices. Sprinkle with remaining salt and pepper. Replace top. Cut into four slices.

Nutrition Facts : Calories 562 calories, Fat 34g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 1120mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.