Rating: 4 stars
16 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 8

Serve with sweet potato chips or a simple green salad.

David Bonom
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat; cook until reduced to 3 tablespoons (about 8 minutes).

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  • While vinegar reduces, brush cut side of top half of bread with oil. Top evenly with basil, cheese, and tomatoes. Sprinkle evenly with salt and pepper. Brush cut side of bottom half of bread with reduced vinegar; place on top of sandwich. Invert sandwich.

  • Heat a large grill pan over medium-high heat. Coat the pan with cooking spray. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich, and gently press to flatten. Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted. Cut sandwich into 4 equal pieces.

Nutrition Facts

325 calories; fat 13.4g; saturated fat 5.5g; mono fat 5.5g; poly fat 1.1g; protein 13.6g; carbohydrates 37.4g; fiber 2.5g; cholesterol 28mg; iron 2.1mg; sodium 726mg; calcium 225mg.
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