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Recipes
Shopping list
Ingredients
- 8 tablespoons salted butter
- 8 oz Deli fresh mozzarella cheese
- 1 large tomato
- 8 slices Bakery sourdough bread (about 12 oz)
- 8 large basil leaves
- ½ teaspoon kosher salt
Steps
- Set butter out to soften. Slice cheese thinly. Cut tomato into ½-inch-thick slices. Spread ½ tablespoon butter on each side of bread slices.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 slices bread in pan. Cook 2–3 minutes until toasted and crisp (do not flip).
- Flip bread; top 1 slice evenly with one-fourth each cheese, basil, tomatoes, and salt. Cook 2–3 minutes until cheese has melted and bread is fully toasted. Top with other toasted bread slice. Repeat with remaining buttered bread, cheese, basil, tomatoes, and salt. Cut sandwiches in half and serve.
Other Preparation Methods
- Grill: Preheat grill (or grill pan) on medium. Remove gills from 6 oz whole portabella mushrooms; quarter 1 large bell pepper. Coat mushrooms and peppers with spray, then grill 4–5 minutes, turning occasionally, until tender. Chop ¼ cup fresh basil coarsely. Cut vegetables and 8 oz Deli fresh mozzarella cheese into 1-inch pieces. Place in bowl with basil and ⅓ cup Italian dressing; toss to coat.
Amount per ⅛ recipe serving: Calories 290, Total Fat 16g, Sat Fat 10g, Trans Fat 0g, Chol 50mg, Sodium 520mg, Total Carb 23g, Fiber 1g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 2%