The Washington Post

Grilled Baby Swiss and Tomato Sandwich

Grilled Baby Swiss and Tomato Sandwich 1.000

Stacy Zarin Goldberg for The Washington Post

Sep 22, 2009

Servings: 1 sandwich
  • 1 tablespoon low-fat mayonnaise
  • 2 slices country white bread
  • 1/2 ripe Roma or other tomato, cut into thin slices
  • 2 ounces thinly sliced or shredded baby swiss cheese
  • 2 slices bacon, fried until just beginning to crisp, then drained on paper towel (optional)


Spread the mayonnaise on one side of each slice of bread. Place one slice, mayo-side down on a clean work surface and arrange the tomato slices on it. Top with the cheese and bacon, if using, pressing down so that the cheese (if shredded) stays in place. Lay the second slice of bread, mayo-side up, on top of the sandwich.

Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted.

Transfer to a plate and cut in half. Serve hot.

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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

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Nutritional Facts

Calories per serving: 495

% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 13g 65%

Cholesterol: 50mg 17%

Sodium: 758mg 32%

Total Carbohydrates: 50g 17%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 22g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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