- 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
- 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
How to Make It
Preheat oven to 400°.
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.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov