Extra Special Grilled Cheese Toasts With Tomato Recipes

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.

Steps:

• Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates.
• Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast.
• Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste.
• Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup.

Steps:

• Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.
• Heat a large skillet over medium heat. Cook the sandwiches, turning once and pressing down with a spatula to help melt the cheese, until golden brown, 2 to 3 minutes per side. Serve warm.

Steps:

• Heat grill to medium-high heat.
• Place tomatoes, cut-sides up, in 8-inch square foil pan sprayed with cooking spray. Drizzle with dressing; top with cheeses. Place pan on grill grate.
• Grill 10 to 12 min. or until mozzarella is melted and tomatoes are heated through.
• Sprinkle with herbs.

Steps:

• Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
• Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
• Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6-8 minutes. Transfer to a platter.
• Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
• Grill kale, placing it crosswise across grate so it doesn't fall through the gaps and turning occasionally, until charred in places and softened throughout, 2-3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
• Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.