RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2338
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| Recipe Name: |
Double-Decker Grilled Cheese Sandwiches |
| Source: |
, May 2006 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-10-19
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
12 Slices bread, white
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Directions:
Cut the chilled Brie into thin slices, place them on wax paper and refrigerate. Preheat the broiler.
Toast the bread, then butter the slices on 1 side. Place 8 pieces of the toast, buttered side down, on a baking sheet; set aside the remaining 4 pieces of toast. Arrange tomato slices on 4 of the pieces of toast on the baking sheet and place a layer of spinach leaves on the other 4 pieces of toast on the baking sheet. Cover the tomatoes and spinach with the chilled Brie slices.
Broil the 8 toasts until the cheese melts. Meanwhile, spread the mustard on the 4 reserved toasts. Remove the toasts from the broiler. Using a spatula, transfer the spinach toasts onto the tomato toasts, then top with the remaining mustard toasts. Slice the sandwiches in half and serve. |
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| Nutrition per Serving: |
| Calories: |
637 |
Total Carbs: |
65.2 |
Net Carbs: |
61.5 |
| Cholesterol: |
84.0 |
Fat: |
42.2 |
Protein: |
27.95 |
| Fiber: |
3.65 |
Sodium: |
797.00 |
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