Grilled cheese sandwich taken to a new level with basil leaves, tomato slices and two kinds of cheese.
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3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
2 teaspoons dried basil leaves
8 slices English muffin bread
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese
2 small Roma tomatoes, thinly sliced
4 (3/4-ounce) slices Land O Lakes® Deli American
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
Combine 3 tablespoons Butter with Olive Oil and basil leaves in bowl; set aside.
Spread 1 side of each bread slice with spread mixture. Layer 1 slice bread, spread-side up, with 1 slice provolone cheese, 1/4 tomato slices and 1 slice American. Top with remaining bread slices, spread-side down. Spread outside of sandwiches with 2 tablespoons Butter with Olive Oil.
Heat 12-inch skillet or griddle on medium heat.
Place sandwiches into skillet. Cook, turning once, 6-8 minutes or until cheese is melted and bread is toasted.
Explore reviews fromour online community
Wonderful! On the top of the provolone cheese I added sliced green olives and minced fresh onion,then topped with tomatoes and other slice of cheese. Excellent.
I loved this recipe I have a habit of making the same lunch this made me try something new.
i didn't make it yet but it looks delicious!
You can make this sandwich healthier by eliminating the butter/spread on the inside of the sandwich. That eliminates 3 whole tablespoons of fat. And (apologies to Land'o'lakes) I like to use olive oil spray instead of butter on the outside. First I spray the pan, then put the sandwiches down, then spray the top side of the sandwich before I flip them. But I like the idea of using English Muffin Bread and combining sliced mozzarella and cheddar, and the tomatoes add a great touch!