Grilled Cheese with Roasted Tomato Spread

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Grilled Cheese with Roasted Tomato SpreadRecipe
Photo: Brian Woodcock; Styling: Claire Spollen

 

We love the combo of grilled cheese sandwiches and roasted tomato soup--so why not combine the two in each ooey-gooey bite?
Serves 4 (serving size: 1 sandwich)

Ingredients

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1 tablespoon olive oil, divided
4 plum tomatoes, halved and seeded
2 garlic cloves, unpeeled
6 to 8 fresh basil leaves
Dash of kosher salt
Dash of black pepper
4 teaspoons canola mayonnaise
2 ounces 1/3-less-fat cream cheese
4 ounces 2% reduced-fat sharp cheddar cheese, finely shredded (1 cup)
8 (1-ounce) slices whole-grain bread
Cooking spray

Preparation

Hands-on: 24 Minutes
Total: 44 Minutes

1. Preheat oven to 400°.

2. Combine 1 teaspoon oil, tomatoes, and garlic on a baking sheet. Bake at 400° for 20 minutes. Remove skins from tomatoes; discard skins. Squeeze garlic to extract pulp; discard garlic skins. Combine tomatoes, garlic pulp, basil, salt, and pepper in a mini food processor; pulse 10 times.

3. Combine mayonnaise and cream cheese in a medium bowl. Add cheddar, stirring well to combine (mixture will be very thick). Spread one-fourth of cheese mixture (about 2 tablespoons) over each of 4 bread slices; top each with about 1 1/2 tablespoons tomato mixture and 1 bread slice. Lightly coat outsides of sandwiches with cooking spray.

4. Heat a large skillet over medium heat. Add 1 teaspoon oil; swirl to coat. Place sandwiches in pan; cook 3 minutes or until lightly browned (do not flip). Remove sandwiches from pan. Add remaining 1 teaspoon oil; swirl to coat. Turn sandwiches over, and add to pan; cook 3 minutes or until lightly browned and cheese melts. Cut in half; serve immediately.

Created date

August 2014

Nutritional Information

Calories 312
Fat 15.1 g
Satfat 6 g
Monofat 6.4 g
Polyfat 1.6 g
Protein 17 g
Carbohydrate 27 g
Fiber 5 g
Cholesterol 26 mg
Iron 2 mg
Sodium 590 mg
Calcium 345 mg