Skinny Caprese Grilled Cheese Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbsp Parmesan Cheese, grated 8 pat (1" sq, 1/3" high) Butter, unsalted 100 Basil 1 tsp Pepper, black 1 dash Salt 12 slice, medium (1/4" thick) Tomatoes, red, ripe, raw, year round average 2 tbsp Balsamic Vinegar 2 cup, sliced Summer Squash 8 serving 100% whole wheat bread, Nature's Own 1 cup Cheese - Kraft Mozzerella Shredded
Preheat oven to 400º F. Line a baking sheet with aluminum foil.
Place tomato slices onto baking sheet. Drizzle balsamic vinegar, sea salt and pepper over tomatoes. Bake for 10-15 minutes.
Meanwhile, spread ½ tsp light butter on one side of all 8 slices of bread. Sprinkle ½ tablespoon Parmesan cheese over 4 slices of bread on the buttered side. Use the back of a spoon to gently press the Parmesan cheese into the butter.
When tomatoes come out of the oven, set aside and lightly coat 2 large skillets with nonstick cooking spray and set to medium-low heat. Put the 4 slices of bread with Parmesan butter side down in the heated skillets (2 in one pan, 2 in the other).
Pile ¼ cup of shredded mozzarella cheese onto the bread. Add 3 tomatoes and 2 tablespoons of basil. Top with plain slices of bread, butter side up, so that you have 4 sandwiches. Cook until Parmesan side is golden brown.
Flip the 4 sandwiches and cover both skillets with lids until the cheese is melted and both sides are golden brown, about 4-6 minutes.
Remove from skillet, cut each sandwich in half and plate. Drizzle optional light balsamic vinegar on tops.
Serving Size: serves 4
Place tomato slices onto baking sheet. Drizzle balsamic vinegar, sea salt and pepper over tomatoes. Bake for 10-15 minutes.
Meanwhile, spread ½ tsp light butter on one side of all 8 slices of bread. Sprinkle ½ tablespoon Parmesan cheese over 4 slices of bread on the buttered side. Use the back of a spoon to gently press the Parmesan cheese into the butter.
When tomatoes come out of the oven, set aside and lightly coat 2 large skillets with nonstick cooking spray and set to medium-low heat. Put the 4 slices of bread with Parmesan butter side down in the heated skillets (2 in one pan, 2 in the other).
Pile ¼ cup of shredded mozzarella cheese onto the bread. Add 3 tomatoes and 2 tablespoons of basil. Top with plain slices of bread, butter side up, so that you have 4 sandwiches. Cook until Parmesan side is golden brown.
Flip the 4 sandwiches and cover both skillets with lids until the cheese is melted and both sides are golden brown, about 4-6 minutes.
Remove from skillet, cut each sandwich in half and plate. Drizzle optional light balsamic vinegar on tops.
Serving Size: serves 4
Nutritional Info Amount Per Serving
- Calories: 364.2
- Total Fat: 18.9 g
- Cholesterol: 45.9 mg
- Sodium: 580.7 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 15.5 g
- Protein: 22.0 g
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