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Grilled Havarti, Tomato and Basil Sandwiches

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"When the tomato and basil plants in the garden are bursting with fruit and fragrance, I like to combine them with my favorite kind of cheese, Havarti, in these warm grilled sandwiches. They're easy to customize if your family doesn't share my passion for height-of-summer tomatoes and basil, but I highly recommend the Havarti, which I prefer for grilled cheese, because it melts so beautifully."

List of Ingredients

â—¦ ½ cup mayonnaise, preferably Hellmann's
â—¦ 8 slices French bread or country loaf
â—¦ 8 slices Havarti cheese
â—¦ 1 vine-ripened tomato, cut into 8 thin slices
â—¦ Leaves from 1 small bunch of basil, torn


Recipe

Spread the mayonnaise on both sides of each slice of bread. On each of four slices of bread, layer one slice of cheese, two tomato slices, a scattering of basil leaves, and another slice of cheese. Place the remaining bread slices on top of each.

Heat a large skillet over medium-high heat until hot.
Toast the sandwiches until nicely browned on both sides and the cheese is melted, 4 to 6 minutes, flipping the sandwiches about halfway through cooking.

Reduce the heat to medium if the sandwiches are browning too quickly. Slice each sandwich in half and serve immediately.

Makes 4 servings



• Tip:
If you grow your own tomatoes or buy them truly ripe from a farmers' market, store them at room temperature for only a day or two, then move them to the refrigerator. Supermarket tomatoes are usually picked before they are fully ripe, so they're often best if left on the countertop until they fully ripen; then transfer them to the refrigerator. For best flavor, let chilled tomatoes come to room temperature before eating.