Categories: Sandwiches/Wraps
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
Directions
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Preheat oven to 400°.
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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.
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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.
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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.