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Anyone who has ever walked within 100 yards of a Cinnabon knows the extraordinary power of the cinnamon roll smell. Turns out, just looking at cinnamon rolls causes a similar reaction: Our May 2013 newsstand sales of 470,000 topped almost every other issue of the year, jumping 27% from the prior May. The cover topic was actually risky—readers like recipes that are quick and easy, and homemade cinnamon rolls are neither. But in the end, when shoppers saw stylist Susan Spungen’s warm buns dripping with icing on the cover, they just had to have them.
3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Heat griddle or 12-inch nonstick skillet over medium heat.
2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
Tagged: , grilled cheese , grilled cheese sandwiches , comfort food , cheese , toast , lunch , dinner , meal , swiss cheese , ham , recipe , cooking , Betty Crocker
Posted by on 1970-01-01 00:00:00
Tagged: , weight watchers , recipes , food