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Ingredients
2 cloves garlic
2 pounds meaty, ripe tomatoes, peeled, seeded, juiced and coarsely chopped
½ teaspoon salt, or to taste
2 tablespoons minced basil leaves
¼ cup dry breadcrumbs
Freshly ground black pepper
12 slices firm white sandwich bread, crusts trimmed
4 ounces Gruyère cheese, in thin slices
Olive oil for frying
Nutritional analysis per serving
9 grams carbs; 5 milligrams cholesterol; 149 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 157 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a food processor running, drop in garlic until minced. Turn off machine, add tomatoes to processor and pulse until finely chopped.
- Step 2
Place mixture in a fine sieve over a bowl, stir in salt and allow to drain 30 minutes, pressing down on tomatoes from time to time.
- Step 3
Transfer tomatoes to a bowl, stir in basil and breadcrumbs and season to taste with salt and pepper.
- Step 4
Arrange half the bread slices on a work surface and spread with tomato mixture. Cover with a thin layer of cheese slices and top with remaining bread.
- Step 5
Film a large skillet with oil. Place as many sandwiches as will fit comfortably in skillet and fry over medium heat, turning to fry both sides and pressing down lightly with a spatula, until golden on both sides. Remove sandwiches to paper towel to drain.
- Step 6
Quarter sandwiches on the diagonal and serve, or place in a 200-degree oven to keep warm until ready to serve.
Private Notes