Basil and mozzarella lend an Italian flair to this grilled cheese sandwich.
Prep time: 5 min.
Total time: 11 min.
Makes: 1 serving
What you'll need
- 2 slices sourdough bread
- 1 KRAFT Singles
- 2 thin tomato slices
- 2 Tbsp. KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 2 small fresh basil leaves, thinly sliced
- 2 tsp. butter or margarine, softened
How to make it
Fill bread slices with next 4 ingredients.
Spread outside of sandwich with butter.
Cook in skillet on medium heat 3 minutes on each side or until golden brown on both sides.
KRAFT KITCHENS TIPS
Serving Suggestion: Serve with 1/2 cup each baby carrots and grapes.
Substitute: Substitute 1 Tbsp. MIRACLE WHIP Dressing for the butter.
How to Slice Large-Leafed Fresh Herbs: Slice large-leafed herbs such as basil and mint into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife -- a dull knife will bruise the leaves while cutting.
