Saturday, July 20, 2013

Tomato and Swiss Cheese Melt

This is perhaps one of those non-recipe recipes. It is a breakfast idea I got at a WW meeting many years ago. I love the Swiss cheese with the tomato. American is not bad too. But the Swiss version is my favorite. It is a go to breakfast when tomatoes are at their peak. 

Tomato and Swiss Cheese Melt
Serves 1


1 - 100 cal. English muffin
2 slices Swiss cheese(2% if you can find it or ultra thin slices)
2 slices of tomato
salt and pepper to taste


Slice muffin in half and toast. Season tomato with salt and pepper to taste. Place one tomato slice and one cheese slice on each muffin half. Place under a broiler or in a toaster oven until cheese melts.

Variation: Use American cheese or your favorite cheese. You can use the microwave to melt the cheese, but the English muffin will not stay crisp.

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