• 5 Ratings

Small sandwiches are always a hit on the appetizer table, and these quick and easy tomato-cheese melters are no exception. Another time, make these stacks with large slices of bread (rather than bruschetta) and serve the sandwiches for lunch or dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°F. Line a baking sheet with foil; set aside. In a small bowl, combine butter and garlic. Lightly spread butter mixture on one side of each bread slice. Place a piece of cheese on the buttered side of each of six of the bread slices; top each with a tomato slice, another piece of cheese, and a remaining bread slice, buttered side down.

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  • Pull the leaves off the bottom 2 inches of each rosemary sprig. Push a sprig into each stack to hold it together. Place stacks on the prepared baking sheet.

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  • Bake about 4 minutes or until cheese is starting to melt. Serve warm. If desired, sprinkle lightly with salt and pepper. Cut each stack in half.

Nutrition Facts

90 calories; 4 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 11 mg cholesterol; 166 mg sodium. 10 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 194 IU vitamin a; 1 mg vitamin c;

Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1