We love the combo of grilled cheese sandwiches and roasted tomato soup--so why not combine the two in each ooey-gooey bite?

Sidney Fry, MS, RD
Recipe by Cooking Light

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Brian Woodcock; Styling: Claire Spollen

Recipe Summary

hands-on:
24 mins
total:
44 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Chef's Notes

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

Nutrition Facts

312 calories; fat 15.1g; saturated fat 6g; mono fat 6.4g; poly fat 1.6g; protein 17g; carbohydrates 27g; fiber 5g; cholesterol 26mg; iron 2mg; sodium 590mg; calcium 345mg.