Prep 5 mins
Cook 10 mins
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.
- 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.
Yummy - I used a sharp cheddar slice and vine ripened tomatoes and toasted it in the sandwich press and made for a quick easy and tasty lunch. Thank you mersaydees, made for Make My Recipe - Christmas Edition.
What a great way to make a grilled cheese sandwich. I have never made a grilled cheese without spreading butter (or mayonnaise) on the outsides of the bread. Making it this way gave the bread a little crispness and certainly saved on the fat and calories of spreading the bread with butter. The addition of the sliced tomato made this sandwich even tastier. I think I will make my grilled cheese sandwich this way from now on. Who needs to bother with getting your hands all greasy by spreading butter on the outside. Made for Sept. 2011 Aus/NZ Swap. I almost forgot...I did add some chopped bacon pieces to the sandwich before grilling.
Made this for lunch today. I used homemade whole wheat bread, Cherokee Purple tomatoes fresh from our garden and colby-jack cheese (We do not eat American cheese it is known as "Fake" cheese in our house). Very simple and tasty! I will definitely be making this again and soon since we have LOTS of tomatoes coming in right now :)