Extra-Special Grilled Cheese Toasts with Tomato

Name: Extra-Special Grilled Cheese Toasts with Tomato
Yield: serves 4 kids or adults
Ingredients: 8 slices white bread; 4 tablespoons (1/2 stick) unsalted butter; Four 3/4-ounce wedges Laughing Cow cheese or other spreadable mild cheese; 1/2 cup grated mild cheddar cheese (4 ounces); 1/4 teaspoon garlic powder; 1 large tomato, thinly sliced

December 9, 2011

We’ve never met a kid who doesn’t love grilled cheese—with extra-gooey cheese, please! We like to slip in some tomato, too, which some kids won’t eat otherwise. And let’s be honest here: You may as well make yourself one of these while you’re at it; otherwise your kid’s sandwich doesn’t have a chance.

Recipe information

Yield
serves 4 kids or adults

Ingredients

8 slices white bread

4 tablespoons (1/2 stick) unsalted butter

Four 3/4-ounce wedges Laughing Cow cheese or other spreadable mild cheese

1/2 cup grated mild cheddar cheese (4 ounces)

1/4 teaspoon garlic powder

1 large tomato, thinly sliced

Preparation

Step 1
Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.
Step 2
Heat a large skillet over medium heat. Cook the sandwiches, turning once and pressing down with a spatula to help melt the cheese, until golden brown, 2 to 3 minutes per side. Serve warm.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.

TagsSandwich Cheddar Cheese Dairy Tomato Vegetable Main Lunch Nut Free Vegetarian 5 Ingredients or Fewer Quick Easy 30 Minutes or Less Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes