Grilled Cheese With Tomato And Basil Recipes

Steps:

• Layer the cheese, basil and tomatoes on four bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread. Spread outsides of sandwiches with butter., Cook in a preheated panini maker or indoor electric grill until bread is browned and cheese is melted.

Steps:

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

Steps:

• Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.

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.

Steps:

• Butter one side of each slice of bread. Arrange 4 slices, buttered side down, on clean work surface. Divide cheese evenly among 4 slices of bread. Arrange tomato slices over cheese, cutting slices in half to fit if necessary. Scatter basil leaves over tomatoes. Top with remaining slices of bread, buttered side up.
• Place sandwiches on a medium-hot grill, off direct heat. Cook until bread is golden and cheese is beginning to melt, about 4 minutes depending on heat of grill.
• Turn sandwiches over, and continue grilling until bread is golden and cheese is completely melted. Move to a slightly cooler part of the grill to melt if bread is darkening too much.

Steps:

• Preheat oven to 350 degrees.
• Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
• Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
• Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
• Cut the tomatoes crosswise to 1/4" thick rounds.
• On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
• Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
• Enjoy!

Steps:

• Place 1 Singles on each of 2 bread slices; top with basil and tomatoes. Cover with remaining Singles and bread slices to make 2 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in nonstick skillet on medium heat 2 to 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides.

Steps:

• Mix oil and dried herbs and spread on 1 side of both slices of bread.
• Preheat non stick pan to medium heat.
• Seasoned side down add slice of cheese, tomato, fresh ground pepper, basil and other slice of cheese topping with second slice of bread seasoned side up.
• Place in pan with a weight on it and cook for 1 minute till browned flip and cook for an other minute till cheese is melted.

Steps:

• Preheat oven to 400.
• Lightly butter 1 side of each bread slice.
• Top unbuttered side of 2 pieces with 2 proscuitto slices, then 4 basil leaves, then cheese slices.
• Sprinkle with salt and crushed red pepper. Top with remaining bread, buttered side up.
• Heat olive oil in an oven proof skillet over medium high. Cook until golden brown on the bottom, about 4 minutes.
• Turn sandwich over and transfer to the oven to bake until cheese is melted. Remove.
• carefully lift off top bread slices and insert 3 tomato slices into each, top again and serve.

Steps:

• Heat a cast iron or nonstick skillet over medium heat.
• Spread 1/2 teaspoon mayonnaise on each slice of bread. Place bread slices mayo-side down in the hot skillet. Place jalapeno Jack cheese on 1 slice of bread, and top with tomato slices. Place mozzarella cheese on the other slice, top with basil, then top with Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert the piece with the tomato onto the piece with the basil.