Grilled Tomato & Cheese
"One of my favorite things to eat is grilled cheese. One of my favorite things to eat in the summer when there are fresh garden tomatoes on hand are these. Updated 8/31/08: I've edited the recipe to say chopped fresh basil as suggested by the reviewers."
photo by 2Bleu
- Ready In:
- 16mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 8 slices bread (I use 12-grain bread)
- 2 1⁄2 cups sharp white cheddar cheese, grated
- 4 ripe tomatoes, cored and cut into 1/2-inch slices (about 1 pound)
- 16 fresh basil leaves, chopped
- 2 tablespoons unsalted butter, melted
directions
- On 1 piece of bread, layer a heaping 1/4 cup grated cheese, 4 tomato slices, 4 basil leaves and another heaping 1/4 cup grated cheese.
- Top with another slice of bread, brush with melted butter.
- Heat a large nonstick skillet over medium heat.
- Place sandwich, butter-side down, in pan and brush top slice of bread with butter.
- Press with spatula.
- Cook for about 3 minutes or until golden brown.
- Flip and cook for another 3 minutes.
- Remove from skillet and serve immediately.
- Repeat with remaining sandwiches.
- Note: You could also make this sandwich in a panini grill, omitting the butter.
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Reviews
-
just about my favorite thing ever. -
I don't think I've ever made a recipe as quickly after finding it as I did this one - and I was not disappointed! This was an excellent sandwich! I had to improvise just a bit to use what I had (yellow cheddar & slices of small tomatoes not large ones). I used spicy globe basil that I grew from seed :) I will be doing this one again for sure! Thanks for the recipe! -
oh oh so good! I even went to the market to get a perfect tomato :) The sharp cheddar basil combo was ideal and i loved my lunch -
Yum, the white sharp white cheddar cheese really upped the cheesey flavor! Thanks! Made for Zaar Stars! -
We made this based on Chef #383346's review and really enjoyed it. We used fresh mozzerella, basil, and roma tomatoes on rye bread. Buddha felt it was perfect. Bird added salt and black pepper to spice it up a bit. Using fresh basil makes a world of difference. Thanks for posting. :)
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
