Grilled Mozzarella Tomato Sandwiches
These are no ordinary grilled cheese sandwiches...they feature whole wheat bread filled with tomatoes, basil, and melted mozzarella cheese...yum!
Ingredients
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
0.5 cup shredded fat free mozzarella cheese(about 2 ounces)
2 medium tomato, thinly sliced
3 teaspoons finely shredded fresh basil leavesor 1 teaspoon dried basil leaves, crushed
1 dash freshly ground black pepper
0.5 cup shredded fat free mozzarella cheese(about 2 ounces)
2 medium tomato, thinly sliced
3 teaspoons finely shredded fresh basil leavesor 1 teaspoon dried basil leaves, crushed
1 dash freshly ground black pepper
Instructions
Top 4 bread slices with half the cheese. Top with the tomato, basil and remaining cheese. Season with the black pepper and top with the remaining bread slices.
Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.
Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.
Grilled Mozzarella Tomato Sandwiches
These are no ordinary grilled cheese sandwiches...they feature whole wheat bread filled with tomatoes, basil, and melted mozzarella cheese...yum!
Directions
Print
Top 4 bread slices with half the cheese. Top with the tomato, basil and remaining cheese. Season with the black pepper and top with the remaining bread slices.Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.
Ingredients
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread0.5 cup shredded fat free mozzarella cheese(about 2 ounces)2 medium tomato, thinly sliced3 teaspoons finely shredded fresh basil leavesor 1 teaspoon dried basil leaves, crushed1 dash freshly ground black pepper
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