Tomato And Cheese Melt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Snack, Weekend | 6 | Servings |
INGREDIENTS
| 2 | T | Light butter, softened |
| 1/4 | t | Dried basil leaves |
| 6 | 3/4-inch diagonal slices | |
| French bread | ||
| 6 | Tomato | |
| 6 | Chedarella cheese | |
| Light or no fat sour cream | ||
| Avocado wedges |
INSTRUCTIONS
1998 Heat oven to 350. In small bowl stir together light butter and basil leaves; spread over one side of each bread slice. Top each bread slice with tomato slice; place on cookie sheet. Bake for 5 minutes. Top each tomato with cheese slice. Continue baking for 3 to 5 minutes or until cheese is melted. Garnish with sour cream and avocado. Yield 6 sandwiches. Recipe by: Land O Lakes Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8,
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 60
Total Fat: 7g
Cholesterol: 4.9mg
Sodium: 23.4mg
Potassium: 151mg
Carbohydrates: 2.5g
Fiber: 2g
Sugar: <1g
Protein: <1g