8 (1\/2-oz.) slices provolone cheese
\n8 (1 1\/2-oz.) slices sourdough bread
\n2 T. olive spread (such as Lindsay Olivada)
\n16 large basil leaves
\n8 (1\/4-inch-thick) slices tomato
\nCooking spray<\/p>\n
Heat a large nonstick skillet over medium heat. To prepare each sandwich, place 1 cheese slice on 1 bread slice. Spread 1 1\/2 tsp. olive spread over cheese. Top with 4 basil leaves, 2 tomato slices, 1 cheese slice, and 1 bread slice. Repeat procedure with remaining bread, cheese, olive spread, basil, and tomato. Lightly coat outside of bread with cooking spray. Add 2 sandwiches to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.<\/p>\n
Yield: 4 servings
\nCalories: 353
\nFat: 11.2g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 (1\/2-oz.) slices provolone cheese 8 (1 1\/2-oz.) slices sourdough bread 2 T. olive spread (such as Lindsay Olivada) 16 large basil leaves 8 (1\/4-inch-thick) slices tomato Cooking spray Heat a large nonstick skillet over medium heat. To prepare each sandwich, place 1 cheese slice on 1 bread slice. Spread 1 1\/2 tsp. olive spread over cheese. Top with 4 basil leaves, 2 tomato slices, 1 cheese slice, and 1 bread slice. Repeat procedure with remaining bread, cheese, olive spread,…<\/p>\n