- 2 slices sourdough bread
- 1 KRAFT Singles
- 2 thin tomato slices
- 2 Tbsp. KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 2 small fresh basil leaves, thinly sliced
- 2 tsp. butter or margarine, softened
Fill bread slices with next 4 ingredients.
Spread outside of sandwich with butter.
Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Serve with 1/2 cup each baby carrots and grapes.
Substitute 1 Tbsp. MIRACLE WHIP Dressing for the butter.
How to Slice Large-Leafed Fresh Herbs:
Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.
Nutrition Information Per Serving (full fat Singles and LMPS mozz): 310 calories, 17g total fat, 10g saturated fat, 45mg cholesterol, 740mg sodium, 29g carbohydrate, 2g dietary fiber, 4g sugars, 12g protein, 15%DV vitamin A, 4%DV vitamin C, 40%DV calcium, 8%DV iron.
Nutrition Information Per Serving (2% singles and 2% mozz shredds): 290 calories, 14g total fat, 8g saturated fat, 35mg cholesterol, 760mg sodium, 29g carbohydrate, 2g dietary fiber, 4g sugars, 13g protein, 20%DV vitamin A, 4%DV vitamin C, 50%DV calcium, 8%DV iron.