8 thin slices Swiss, Muenster or Provolone cheese (about 6 ounces)
8 thin slices firm white bread
OR
8 thin slices whole-wheat bread
1 large fully ripened fresh Florida tomato (about 8 ounces), cut in thin slices
4 teaspoons butter, softened
OR
4 teaspoons mayonnaise
Servings: 4
Preheat waffle iron. Arrange 4 of the cheese slices on 4 of the bread slices; cuffing cheese to fit inside crusts of bread. Arrange tomato slices on top; cover with remaining cheese and bread slices. Spread outsides of sandwiches with butter. In the waffle iron, toast each sandwich until golden. (The sandwiches can also be toasted in a hot skillet. Press down the sandwiches with a saucepan or skillet, turning sandwiches to toast on both sides.) Cut sandwiches in half, serve immediately.
Servings: 4
8 thin slices firm white bread
OR
8 thin slices whole-wheat bread
1 large fully ripened fresh Florida tomato (about 8 ounces), cut in thin slices
4 teaspoons butter, softened
OR
4 teaspoons mayonnaise
Servings: 4
Preheat waffle iron. Arrange 4 of the cheese slices on 4 of the bread slices; cuffing cheese to fit inside crusts of bread. Arrange tomato slices on top; cover with remaining cheese and bread slices. Spread outsides of sandwiches with butter. In the waffle iron, toast each sandwich until golden. (The sandwiches can also be toasted in a hot skillet. Press down the sandwiches with a saucepan or skillet, turning sandwiches to toast on both sides.) Cut sandwiches in half, serve immediately.
Servings: 4
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