I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Hot weather means simpler meals, who wants to stand over a hot stove when its so warm outdoors? Not me! We are getting red ripe tomatoes from our very own plants and my Basil plants look like little bushes so I am all set for todays recipe! I hope you will enjoy it too.
Grilled Havarti, tomato & basil sandwiches
1/2 cup Hellmann’s mayonnaise
8 slices French bread or country loaf
8 slices Havarti cheese
1 large vine-ripened tomato, cut into 8 thin slices
leaves from 1 small bunch of basil, torn
Spread may on both sides of each slice of bread. On each of 4 slices bread, layer 1 slice of cheese, 2 tomato slices, a scattering of basil leaves, and another slice of cheese. Place the remaining bread slices on top of each.
Heat a large skillet over medium-high heat until hot,. Toast the sandwiches until nicely browned on both sides and the cheese is melted, 4-6 minutes. Flipping the sandwiches about halfway through cooking. Reduce the heat to medium if the sandwiches are browning too quickly. slice each sandwich in half and serve immediately.
Makes 4 servings.
Have a safe and good week!