Top 4 bread slices with half the cheese. Top with the tomato, basil and remaining cheese. Season with the black pepper and top with the remaining bread slices.Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread0.5 cup shredded fat free mozzarella cheese(about 2 ounces)2 medium tomato, thinly sliced3 teaspoons finely shredded fresh basil leavesor 1 teaspoon dried basil leaves, crushed1 dash freshly ground black pepper
Crunchy vegetables, seasoned ricotta and d...
Fire up the grill to make these delicious ...
Using convenience products like puff pastr...
Ready in just 20 minutes, these two-fisted...