This fresh tomato grilled cheese sandwich is a fresh twist on an old classic. Quick and easy to make, and sure to please all ages.
Start by beating the eggs and oil together in a large enough dish to place your bread in. In a second dish, add the Parmesan cheese. Take your bread, butter one side, and place the other side in the egg, let the excess egg drip off, and then place in the Parmesan. Do this for every slice of bread so that one side is buttered and the other is the egg/Parmesan mixture.
Heat butter in a grill pan at medium/high heat, until the butter melts. Cook each slice of bread, butter side first until it is browned. Flip to the egg side and then layer one slice of Muenster cheese to each slice of bread. Add a tiny bit of water in an empty spot on the pan and cover to steam the cheese. Cook the bread until the egg is browned and place the tomato slices on two of the slices of bread. Add a pinch of salt and pepper on top of the tomato. Combine into two sandwiches and serve.
The egg/Parmesan side will cook quicker than the butter side. You can either lower the heat to medium before flipping the bread or just make sure to take them off sooner.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 411 (57%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 24.7g||124 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 292.4mg||90 %|
|Sodium 1515.1mg||52 %|
|Potassium 486.5mg||13 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 33g|
|Protein 39.8g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 726
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