Grilled Cheese with Roasted Tomato Spread

Name: Grilled Cheese with Roasted Tomato Spread
Total time: 44 min
Yield: Serves 4 (serving size: 1 sandwich)
Ingredients: 1 tablespoon olive oil, divided; 4 plum tomatoes, halved and seeded; 2 garlic cloves, unpeeled; 6 to 8 fresh basil leaves; Dash of kosher salt; Dash of black pepper; 4 teaspoons canola mayonnaise; 2 ounces 1/3-less-fat cream cheese; 4 ounces 2% reduced-fat sharp cheddar cheese, finely shredded (1 cup); 8 (1-ounce) slices whole-grain bread; Cooking spray

5 Ratings
4 Reviews

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

By Sidney Fry, MS, RD

Recipe by Cooking Light October 2014

Gallery

Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

hands-on:

24 mins

total:

44 mins

Yield:

Serves 4 (serving size: 1 sandwich)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
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.
Step 3
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.
Step 4
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

Per Serving:

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.

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Suze02

11/23/2014

I thought this was pretty good--served with tomato soup. Good on a cold day!

sukeedog

11/08/2014

Lovely flavor, though I think next time I'd combine the tomato mixture with regular shredded cheese and not bother with the mayo/cream cheese mixture. It made the sandwich more tangy, less cheesy, and I want my grilled cheese CHEESY. CL used this method (shredded cheese + mayo + cream cheese) in another recent grilled cheese recipe, and it's just not for me. But love the roasted tomatoes!

JeffAxelrod

10/02/2014

These are really delicious and definitely achieve the claim of getting grilled cheese and tomato soup flavor in one sandwich. I used Trader Joe's sourdough whole wheat boule and it was perfect for this. I'm not sure what lrose17 is thinking here--I thought this was a perfect and easy recipe; perhaps she's comparing it to making plain grilled cheese? Hands-on time was maybe 15 minutes. You can roast the tomatoes the night before to save time.

lrose17

09/16/2014

These were really good, but a lot of work. They're definitely not something you whip up on short notice. I can't claim that I measured every ingredient very carefully, but this only made three sandwiches for us.

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