Grilled Margherita Sandwiches

To cook this sandwich to perfection, layer the tomatoes and basil between slices of mozzarella so that the accompaniments don't overcook in the time it takes the cheese to melt. For meat-lovers, add about 1 ounce shaved ham, turkey or prosciutto to the center of each sandwich.

4 (1/2-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
1/2 teaspoon garlic-pepper seasoning
2 tablespoons extra-virgin olive oil

1. Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.

2. Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.

3. Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.

2 sandwiches

PER SANDWICH: 375 calories, 25.5 g total fat (9 g saturated fat), 13 g protein, 23 g carbohydrate, 40 mg cholesterol, 410 mg sodium, 1.5 g fiber