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Little Sourdough Grilled Cheese with Tomatoes and Basil

Grilled Cheese, Tomatoes and Basil on Sourdough

Little Sourdough Grilled Cheese with Tomatoes and Basil

Have you ever seen those little sized round sourdough bread loaves at your supermarket bakery?

Unlike the common large round loaf with a golden crust these look more like a single size and are commonly used for scooping out the center dough for filling with soups, dips, or chili. I’ve also snagged these bread rounds with advance ordering at Panera Bread for some fall occasions where I served chili in bread bowls topped with cheese.

Thinly sliced though, these mini loaves can also easily provide a few bite-sized sandwiches and for today’s recipe, Little Sourdough Grilled Cheese Sandwiches with Tomatoes and Basil.

Vine Tomatoes

The most difficult part of this size grilled sandwich nosh was cutting it in half for the tomatoes kept sliding all about thus causing them to fall into the most delicious sandwiches are sometimes the messiest category. On the other hand, you can always prepare this sandwich using standard size slices of sourdough bread and avoid the tomato slide challenge altogether.

fresh basil

I prepared these when my brother-in-laws garden in Las Vegas was still thriving with seasonally abundant basil bushes but with some ripened tomatoes and store bought fresh basil you can prepare these savory tasty bites any time.

sliced little sourdough round

Either way you prepare them bet you’ll love the flavor of these fresh tasting quick and easy bites!

You can also check here for my other plain and simple grilled cheese sandwich at This is the Best Grilled Cheese I’ve ever had!

Enjoy!

Little Sourdough Grilled Cheese with Tomatoes and Basil

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Sandwiches

Cuisine: American Homestyle

Servings: 3 little sandwiches

Grilled Cheese, Tomatoes and Basil on Sourdough

Ingredients

  • 6 slices from one small crusty sourdough bread round
  • 1 1/2 teaspoons Dijon mustard
  • 3-4 vine ripe tomatoes, cored, sliced
  • pinch coarse kosher salt
  • 6-9 fresh basil leaves
  • 3 slices provolone or cheddar cheese
  • 3-5 tablespoons butter, plus more if needed

Instructions

  1. Use a butter knife to spread the Dijon mustard on the inside of the top and bottom slices of bread
  2. Arrange tomatoes across the bottom slices, sprinkle over with a pinch of salt
  3. Evenly set basil leaves over the tomatoes
  4. Place cheese over the basil leaves then set the remaining slices of bread on top
  5. Preheat a medium sized nonstick saute pan on low heat
  6. Drop in half of the butter, swirl to cover the bottom of the pan
  7. Arrange sandwiches in the pan, cook on very low heat around three to four minutes until bread is becoming golden colored, turn over the sandwiches, snuggle in the remaining butter, adding in more if needed. Set a clean plate on top of the bread to press sandwich a bit, turn over and cook until golden brown and the cheese is fully melted
  8. Use a serrated knife to carefully cut sandwiches in half and serve the halves on a plate straight away
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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.
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