Tomato Basil American Cheese Sandwich Food

BASIL-TOMATO GRILLED CHEESE

Steps:

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

TOMATO SANDWICH WITH BASIL MAYONNAISE

Steps:

• Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
• bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

TOMATO-BASIL GRILLED CHEESE

Steps:

• Fill bread slices with Singles, tomatoes and basil.
• Spread outside of sandwich with margarine.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

THREE-CHEESE AND BASIL GRILLED CHEESE SANDWICH

Steps:

• Heat a cast iron or nonstick skillet over medium heat.
• Spread 1/2 teaspoon mayonnaise on each slice of bread. Place bread slices mayo-side down in the hot skillet. Place jalapeno Jack cheese on 1 slice of bread, and top with tomato slices. Place mozzarella cheese on the other slice, top with basil, then top with Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert the piece with the tomato onto the piece with the basil.

TOMATO-BASIL GRILLED CHEESE SANDWICHES

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.

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

TOASTED TOMATO-BASIL SANDWICH

Steps:

• In a small bowl, whisk together the mayonnaise, mustard, and Tabasco sauce until fully combined.
• To assemble the sandwiches, spread half of the mayonnaise mixture on 4 slices of bread. Layer 2 slices semihard cheese, 2 slices tomato, 3 basil leaves, and 2 slices semisoft cheese on top of each piece of bread. Spread the remaining 4 slices bread and place them, mayonnaise side down, on top of the cheese slices.
• Heat a large skillet over medium heat and put the sandwiches in the pan. Cook until the cheese has melted and the bread is golden brown, about 3 minutes per side. Serve warm.
• The spread will keep in an airtight container in the refrigerator for up to 3 days. (If you are using store-bought mayonnaise, the spread can be stored for up to 1 month.)

TOMATO, BASIL, & AMERICAN CHEESE SANDWICH

Steps:

• Spread Mayo on one side of both slices of bread place basil leaves on Mayo then tomato and cheese on one slice.
• Season with salt and pepper.
• Place slice of bread on top and slice in half side to side or corner to corner& enjoy.
• Hopefully you get the best summer tomatoes that when eating this the juice drips and makes you feel like a kid!

TOMATO-BASIL GRILLED CHEESE

Steps:

• Layer the cheese, basil and tomatoes on four bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread. Spread outsides of sandwiches with butter., Cook in a preheated panini maker or indoor electric grill until bread is browned and cheese is melted.

BASIL, TOMATO AND MOZZARELLA SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
• In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

FRESH TOMATO, BASIL GRILLED CHEESE SANDWICH

Steps:

• Mix oil and dried herbs and spread on 1 side of both slices of bread.
• Preheat non stick pan to medium heat.
• Seasoned side down add slice of cheese, tomato, fresh ground pepper, basil and other slice of cheese topping with second slice of bread seasoned side up.
• Place in pan with a weight on it and cook for 1 minute till browned flip and cook for an other minute till cheese is melted.

TOMATO, CHEESE, BASIL TEA SANDWICHES

Steps:

• Cut 16 small rounds of bread (to make 8 sandwiches) with a round cookie cutter--should be able to get two out of each piece of bread, otherwise, use a larger cutter and more bread.
• Spread one of the rounds with a little butter and then a little mayonnaise.
• Top each with a slice of tomato, cheese round, and a couple of basil leaves (each should fit the bread round).
• Lightly salt and pepper each one and put a couple of drops of olive oil on top.
• Place other bread round on top.
• Refrigerate till ready for the tea.

PERFECT SUMMER SANDWICH (TOMATO, BASIL, CHEESE)

Steps:

• Preheat the oven to 400.
• Slice the ciabatta to make a sandwich.
• Drizzle olive oil on each of the 4 slices and sprinkle with garlic (or rub with a fresh sliced clove for a milder flavor)
• Top with tomato slices, salt and pepper generously (drizzle with a little balsamic vinegar if you like).
• Put mozzarella slices on top of the tomato slices and top those with fresh basil leaves.
• Put the top pieces of ciabatta on and bake for about 5 minutes, just until the cheese melts.
• Slice in half and eat!

GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium heat).
• Cut baguette crosswise in half.
• Cut each half lengthwise in half to form 4 pieces total.
• Combine oil, garlic, and herbs in small bowl.
• Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute.
• Remove from grill.
• Quickly spread cut sides of toast with goat cheese.
• Top with tomatoes and olives, dividing equally.
• Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill.
• Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes.
• Cut each sandwich diagonally in half and serve.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.