- Lightly brush 2 tablespoons of the oil on 1 side of bread slices. Turn bread over. In a small bowl combine Parmesan, basil and remaining 1 tablespoon oil. Lightly spread half on 14 bread slices.
- Cut cheese to fit bread. Layer Gouda, fontina, tomato slices and Cheddar on top of each Parmesan-topped bread slice. Sprinkle remaining Parmesan mixture on cheese. Top with remaining bread slices, oiled side out.
- In a large skillet cook sandwiches in batches over medium-low heat 4 to 6 minutes or until cheese melts and bread is toasted, turning once. Keep cooked sandwiches warm until ready to serve.
View all nutritional information
Calories 85, Calories Fat 50, Total Fat 5g, Saturated Fat 2g, Cholesterol 13mg, Sodium 159mg, Carbohydrate 4g, Protein 4g
|Calories (fat) extra||58|
|Total Fat (extra)||9|
|Saturated Fat (extra)||13|
|Vitamin C (extra)||1|