Fire Roasted Tomato Grilled Cheese with Basil

Ingredients

  • 1/4 cup (50 mL) butter, softened, or olive oil
  • 12 slices white, wheat or gluten-free bread
  • 8 oz (227 g) extra sharp Cheddar cheese, shredded (about 2 cups/500 mL)
  • 1 1/2 cups (375 mL) Muir Glen™ Organic Fire Roasted Diced Tomatoes, well drained
  • 12 large basil leaves

Directions

  • Spread butter or brush oil on 1 side of each bread slice.
  • Arrange 6 slices bread, buttered/oil side down, on work surface, and place handful of shredded cheese, 1/4 cup diced tomatoes and 2 basil leaves on each bread slice.
  • Top with remaining 6 bread slices, buttered sides up.
  • In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches.