Grown-Up Grilled Cheese Sandwiches

So these were really good. I have no clue if they were easy or not, because I didn't feel well, and zoned in and out while D made them. But they were juicy, tangy, and good.

We had with Roasted Potatoes.

Grown-Up Grilled Cheese Sandwiches

Photo by ALB

A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.

Cooking spray
1 cup vertically sliced red onion
1 large garlic clove, minced
1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
2 cups fresh spinach leaves
8 (1/4-inch-thick) slices tomato
6 slices center-cut bacon, cooked


1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.
3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.


Yield: 4 servings (serving size: 1 sandwich)

CALORIES 376 ; FAT 11g (sat 5.3g,mono 4.8g,poly 0.6g); CHOLESTEROL 24mg; CALCIUM 308mg; CARBOHYDRATE 50.3g; SODIUM 876mg; PROTEIN 20.2g; FIBER 3.3g; IRON 2.9mg

Cooking Light, JANUARY 2010