Mini Herb & Cheese Sandwiches

Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Appetizer
Serves
14
Ready in
35 minutes

Ingredients

  • 3 tbsp. olive oil, divided
  • 28 slices party rye, pumpernickel or wheat bread
  • 3 tbsp. grated Parmesan
  • 1 1/2 tsp. dried basil
  • 4 oz. thinly sliced Gouda
  • 4 oz. thinly sliced fontina
  • 4 oz. thinly sliced Cheddar or mozzarella
  • 2 Roma (plum) tomatoes, very thinly sliced

Directions

Prep Time
20 minutes
Cook Time
15 minutes
Ready in
35 minutes
  1. Lightly brush 2 tablespoons of the oil on 1 side of bread slices. Turn bread over. In a small bowl combine Parmesan, basil and remaining 1 tablespoon oil. Lightly spread half on 14 bread slices.
  2. Cut cheese to fit bread. Layer Gouda, fontina, tomato slices and Cheddar on top of each Parmesan-topped bread slice. Sprinkle remaining Parmesan mixture on cheese. Top with remaining bread slices, oiled side out.
  3. In a large skillet cook sandwiches in batches over medium-low heat 4 to 6 minutes or until cheese melts and bread is toasted, turning once. Keep cooked sandwiches warm until ready to serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 85, Calories Fat 50, Total Fat 5g, Saturated Fat 2g, Cholesterol 13mg, Sodium 159mg, Carbohydrate 4g, Protein 4g
Serving Size1
Calories85
Calories Fat50
Calories (fat) extra58
Total Fat5g
Total Fat (extra)9
Saturated Fat2g
Saturated Fat (extra)13
Cholesterol13mg
Cholesterol (extra)5
Sodium159mg
Sodium (extra)7
Potassium41mg
Carbohydrate4g
Carbohydrate (extra)2
Fiber0g
Fiber (extra)2
Sugars0g
Protein4g
Vitamin C0mg
Vitamin C (extra)1
Iron0mg
Iron (extra)2