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Layer the cheese and tomatoes on 2 slices of bread. Evenly sprinkle with parmesan, basil, vinegar, salt and pepper. Top with remaining bread slices.
Combine the oil and garlic salt in a small bowl and brush over the outsides of both sandwiches.
Toast sandwiches in a skillet over medium heat, pressing occasionally, until golden brown on both sides and cheese is melted.
By Deeli from Richland, WA
By
04/11/2010
Hi Pjay ;-) I love your idea of mixing butter and Parmesan for the bread spread for a crunchy effect! I am actually planning on making this for dinner tonight (along with homemade Fire Roasted Tomato Soup) and am going to use your butter and parm but still add the garlic to it ;-) Thanks for the tip!
By
04/09/2010
I often use tomatoes on my grilled cheese and I sometimes put grated parmesan mixed with butter on the outside for a tasty crunch to the bread. I have never thought of using balsamic - that sounds wonderful.
By
04/07/2010
I can't wait until summer so I'll probably go with supermarket basil and farm stand winter tomatoes, but it'll be better than none at all. Thank you.
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Apr 07, 2010)Grilled Tomato Basil Cheese Sandwich
Lightly coat both sides of the bread with olive oil. Cook the bread slices on one side for 2 minutes or until lightly toasted. Remove slices from the skillet and place toasted side up on plate.
Top one of the toasted slices with the cheese, tomato and basil and then place the other slice of bread toasted side down.
Place the sandwich back into the skillet and cook until toasted and the cheese is melted.
By Deeli from Richland, WA
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