These grilled cheese and tomato sandwiches have a slightly crunchy exterior, thanks to a sprinkling of Parmesan just before they hit the skillet.
What You Need
Original recipe yields 6 servings
12 slices Italian bread
1/2 lb. (8 oz.) 2% Milk VELVEETA®, sliced
1 large tomato, cut into 6 slices
2 Tbsp. margarine, softened
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cover 6 bread slices with half the 2% Milk VELVEETA; top with tomatoes and remaining VELVEETA. Cover with remaining bread slices.
Spread outsides of sandwiches with margarine; sprinkle with Parmesan. Gently press Parmesan into margarine to secure.
Cook, in batches, in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Serve with raw veggies and a piece of fresh fruit as part of a quick lunch.
Top each tomato slice with 3 fresh basil leaves before assembling sandwiches and cooking as directed.
Assemble sandwiches as directed except spoon 1 well-drained 4-oz. can chopped green chiles evenly over the tomato-topped sandwiches before covering with the remaining VELVEETA and bread. Cook as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.