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grilled cheese sandwich casserole

This is simply the best way to make sandwiches for a crowd; you can mix up the fillings with everyone’s favorites. It’s also a great way to add more vegetables to a meal—stuff those sammies with any and all veggies!

Yield 12 sandwiches • Prep time 5 minutes • Cook time 15 minutes

1 pkg potato bread dinner rolls (12 rolls; see tip)

12 slices deli cheese, such as cheddar, Swiss, or American

1 tbsp olive oil

1 clove garlic, minced

¼ tsp kosher salt

Freshly ground black pepper

Optional toppings

Turkey and baby spinach

Tomato and bacon

Ham and Granny Smith apple slices

1. Preheat the oven to 350°F. Line a 9 x 13-inch baking dish with aluminum foil, leaving extra foil to hang off either side of the dish. (This will help you lift the sandwiches out of the pan after baking.)

2. Without separating the rolls, slice lengthwise and place the bottom piece in the prepared baking dish. Top the bread with cheese slices, followed by desired toppings. Place top piece of bread over the fillings.

3. In a small bowl, combine the olive oil, garlic, salt, and pepper to taste. Brush this mixture over the top of the bread. Bake for 12 to 15 minutes or until cheese is melted and top of bread is golden brown. Remove from the oven, cut, and serve. Leftovers can be reheated in a 350°F oven until warm.

TIP Look for small rolls that are joined together at the edges, forming a rectangle.

NUTRITION PER SANDWICH (CHEESE ONLY)

Calories 215 • Total Fat 9g • Saturated Fat 5g • Cholesterol 25mg • Sodium 396mg • Total Carbohydrate 20g • Dietary Fiber 1g • Sugars 4g • Protein 12g