This recipe makes a quick and easy grilled cheese sandwich, but one with a whole lot of flavor, thanks to the three different cheeses used plus the tangy sun-dried tomatoes.
Recipe type: Very Vegetarian Lunches
Serves: 4 sandwiches
Ingredients
8 piecesrustic loaf bread
8 oz.Brie cheese, cut into 8 slices
4 slicesHavarti cheese
[1/2] cup fresh basil, finely chopped
[1/2] cupsun-dried tomatoes, finely chopped
1 tsp. ground black pepper
4 slicesColby jack cheese
4 TB. extra-virgin olive oil
Instructions
Place 4 slices bread on your work surface, top each slice with 2 slices of Brie cheese and 1 slice Havarti cheese.
Evenly divide basil and sun-dried tomato among sandwiches, sprinkle with ground black pepper, and top with 1 slice of Colby jack cheese each. Cover each sandwich with remaining slices of bread.
Preheat a large skillet or griddle over medium heat. Add 2 tablespoons extra-virgin olive oil, and cook sandwiches for 4 minutes on one side.
Drizzle remaining 2 tablespoons extra-virgin olive oil over sandwiches, flip them over, and cook for 4 more minutes.
Remove from heat, and serve warm.
Notes
Healthy Hint This is a very decadent sandwich. If you're trying to save some calories, opt for a half sandwich with a side of mixed greens dressed with balsamic vinegar, salt, and black pepper.