Grilled Tomato Cheese Sandwiches For Two Recipes

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GRILLED CHEESE AND TOMATO SANDWICHES

Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 10m

Yield 2

Number Of Ingredients 4



Grilled Cheese and Tomato Sandwiches image

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.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g

4 slices whole grain bread
1 tablespoon Country Crock® Spread
1 medium tomato, sliced
4 ounces sliced Cheddar cheese

GRILLED TOMATO-CHEESE SANDWICHES

Give this classic an awesome twist! Turn plain ol' grilled cheese into a bistro-like sandwich with a variety of cheeses and fresh ingredients. We know you'll love it! Elaine Haskins - Troutville, PA

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Grilled Tomato-Cheese Sandwiches image

Steps:

  • Sprinkle tomatoes and onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches., Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted.

Nutrition Facts : Calories 591 calories, Fat 39g fat (24g saturated fat), Cholesterol 110mg cholesterol, Sodium 903mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

3/4 cup grape tomatoes, chopped
1 green onion, sliced
8 slices Italian bread
4 slices cheddar cheese
4 slices Swiss cheese
4 slices provolone cheese
4 slices Colby-Monterey Jack cheese
8 teaspoons butter, softened

GRILLED TOMATO AND CHEESE SANDWICHES

Based on a recipe from Pam Spaude's & Jan Owan-McMenamin, R.D.'s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with cottage cheese (1/4 cup per person), a fresh fruit, or a glass of milk to complete the meal. My DH and I like these for lunch accompanied with fruit. Per serving: 221 calories, 15.9 mg cholesterol, 493 mg sodium, 2.8 gm saturated fat, 7 gm fat.

Provided by mersaydees

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4



Grilled Tomato and Cheese Sandwiches image

Steps:

  • Take two bread slices and place cheese and tomato slices on top.
  • Cover with remaining 2 slices of bread.
  • Prepare skillet by spraying with nonstick cooking spray and toast both sides of sandwiches until golden brown.

Nutrition Facts : Calories 196.4, Fat 5.5, SaturatedFat 2.6, Cholesterol 9.1, Sodium 404.6, Carbohydrate 26.7, Fiber 4.5, Sugar 4.7, Protein 10.6

2 slices part-skim American cheese
1 tomatoes, thinly sliced
4 slices whole wheat bread
nonstick cooking spray

TOMATO-BASIL GRILLED CHEESE SANDWICHES

All the flavors of Pizza Margherita in fewer than 20 minutes make this the perfect meal for the whole family. My daughters call them "those special grilled cheese sandwiches." -Donna Fazenbaker, Goldsboro, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6



Tomato-Basil Grilled Cheese Sandwiches image

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.

Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 605mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

2 slices part-skim mozzarella cheese
1 plum tomato, sliced
4 slices multigrain bread
Dash each salt and pepper
8 fresh basil leaves
1 tablespoon butter, softened

GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES

Provided by Marian Burros

Categories     lunch, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11



Grilled Eggplant, Tomato And 2-Cheese Sandwiches image

Steps:

  • Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
  • Wash, trim and slice zucchini lengthwise into 4 slices.
  • Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
  • Slice crust from ends of the bread. Cut into 4 long slices.
  • Coarsely grate the cheeses.
  • Remove the zucchini from the grill; set aside.
  • Mix the anchovy paste with the vinegar.
  • Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
  • Grill the bread on both sides.
  • Chop the basil. Prepare and slice each tomato into 4 thick slices.
  • Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
  • Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.

Nutrition Facts : @context http, Calories 776, UnsaturatedFat 16 grams, Carbohydrate 105 grams, Fat 27 grams, Fiber 19 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1310 milligrams, Sugar 29 grams, TransFat 0 grams

1 eggplant, about 1 1/2 pounds
8 ounces zucchini
Pan spray
Small loaf unsliced country bread
2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)
1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated)
2 teaspoons anchovy paste
1 tablespoon balsamic vinegar
Few sprigs basil to yield 2 tablespoons chopped
1 pound ripe tomatoes
Black pepper to taste

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