Skinny Caprese Grilled Cheese Sandwiches
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Skinny Caprese Grilled Cheese Sandwiches calories by ingredient
Introduction
From: http://womanista.com/wellness/2014/04/22/recipe-skinny-caprese-grilled-cheese-sa
ndwiches/
I added more cheese and broccoli as a side From: http://womanista.com/wellness/2014/04/22/r
ecipe-skinny-caprese-grilled-cheese-sa
ndwiches/
I added more cheese and broccoli as a side
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
Directions
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