Caprese Melts
.
Yield
3 servingsPrep
5 minCook
3 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bread
sourdough sandwich |
|
| 1 | tablespoon |
olive oil
|
|
| 15 | each |
basil
leaves, rinsed |
*
|
| 2 | each |
tomatoes
firm ripe, sliced 1/4 inch thick, about 8 ounces |
|
| 4 | ounces |
mozzarella cheese, non-fat
fresh, sliced 1/4 inch thick |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bread
sourdough sandwich |
|
| 15 | ml |
olive oil
|
|
| 15 | each |
basil
leaves, rinsed |
*
|
| 2 | each |
tomatoes
firm ripe, sliced 1/4 inch thick, about 8 ounces |
|
| 115.6 | ml/g |
mozzarella cheese, non-fat
fresh, sliced 1/4 inch thick |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Brush one side of each bread slice with olive oil.
Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices.
Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.
Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total.
Serve immediately.
