Wednesday, November 25, 2015

Grilled cheese party! Three fun spins on the classic sandwich


Give your grilled cheese a makeover with one of these three ideas.

1. Italian
Brush 2 slices Italian bread with olive oil and sprinkle with dried oregano; flip oiled sides down. Top each slice with thinly sliced fontina and sandwich together with 1 slice salami and chopped fresh basil. Cook in a nonstick skillet over medium-low heat until bread browns and cheese melts, 3 minutes per side.
Per Sandwich: 390 cal, 29g carbs, 14g protein, 24g fat, 40mg chol, 760mg sodium, 2g fiber

2. Kale Crunch
Top each of 2 slices multigrain bread with 1 slice reduced-fat Swiss cheese. Sandwich together with 2 Tbsp each finely chopped roasted red peppers and crumbled kale chips (store-bought or homemade, see below). Warm a nonstick skillet over medium-low heat; mist with olive oil cooking spray. Cook sandwich until bread browns and cheese melts, about 3 minutes per side.
Per Sandwich: 400 cal, 48g carbs, 22g protein, 13g fat, 30mg chol, 570mg sodium, 4g fiber

Kale Chips
Cut stems and tough center ribs from kale leaves. Toss with olive oil to lightly coat and season with kosher salt and freshly ground pepper. Spread leaves in a single layer on parchment-lined baking sheets and bake in a 275°F oven until crisp, 25 to 30 minutes.

3. Tex-Mex
Put 2 slices Texas toast on a work surface; top 1 slice with thinly sliced Monterey Jack and spread the other with 2 Tbsp refried beans. Sandwich together with ¼ avocado, sliced, and 2 Tbsp salsa. Melt 1 Tbsp butter in a skillet over low heat; cook sandwich until bread browns and cheese melts, about 5 minutes per side.
Per Sandwich: 530 cal, 52g carbs, 16g protein, 5g fat, 55mg chol, 1,040mg sodium, 5g fiber


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