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    You are in: Home / Recipes / Swiss Melt With Tomato and Fresh Basil Recipe
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    Swiss Melt With Tomato and Fresh Basil

    Average Rating:

    2 Total Reviews

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    • on September 18, 2009

      I loved this even better than using mozzarella with tomato and basil in a melted sandwich. I made it into a panini and will do so often

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    • on December 03, 2008

      These were very popular today! I took the basic recipe, and made panini with it. I used a sourdough Italian loaf, plum tomatoes and fresh pesto instead of the basil leaves. I spread the pesto (thickly) on the slices of bread, then layered on some swiss (I used emmenthauler), some slices of tomato, more swiss, and the remaining slices of bread, pesto side down. We cooked these in our commercial panini press until gooey, and they were LOVED. They were very easy, very pretty, and different enough to cause some talk. Thank you for the idea, Lainey! Next time I might put a couple of thin slices of red onion in the middle.

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    Nutritional Facts for Swiss Melt With Tomato and Fresh Basil

    Serving Size: 1 (118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.7
     
    Calories from Fat 60
    30%
    Total Fat 6.7 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 19.8 mg
    6%
    Sodium 335.6 mg
    13%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 1.7 g
    7%
    Protein 12.0 g
    24%

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