- 8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
- 1 teaspoon olive oil
- 1 tablespoon crushed garlic
- 4 ounces Brie cheese, thinly sliced
- 1/4 cup sliced, fresh basil
- 8 (1/4-inch-thick) slices beefsteak tomato
I’m picky when it comes to cheeses. Anything too smelly or too sharp I stay away from. But you put a grilled cheese sandwich in front of me and I’ll devour it. It’s such a comfort food and this is a great spin on a traditional comfort food. You can use a panini press or just a regular skillet but I actually put my sandwich on the grill. Just keep an eye on it so that you don’t burn the bread and you’ll be safe.
Warm the grill. I mixed the garlic in with the olive oil and brushed it onto one side of each slice of bread with the garlic/oil mix. Place the bread, oil side down, onto the grill and layer 4 of the sliced with 1 ounce of cheese. Allow the cheese to begin melting and then top with basil leaves and 2 slices of tomatoes. Place the second half of the bread, oil side up, on top of the sandwich and flip. Continue to grill until toasted and then remove from the grill and serve. Beautiful and delicious!