Grilled Cheese
Times Three
These sandwiches are a budget-conscious way
to create quick dinners during the holiday rush.
by RICHARD SWEARINGER photos GREG SCHEIDEMANN [N] HAUSFOTO
e
ach of these sandwiches transforms plain grilled cheese into
a hearty, dinner-worthy meal. The Bacon Grilled Cheese is
stacked with avocado and tomato, and the Pepperoni-Olive
Grilled Cheese includes pepperoni, olives, and roasted red pepper. The
Veggie Wrap Grilled Cheese is stuffed with broccoli slaw, shredded
carrots, and green onions; it’s an ideal partner for a cup of soup.
BASIC GRILLED CH EESE
START TO FINISH: 20 MIN.
4
slices bread
2
Tbsp. butter, softened
3
oz. cheese
Filling and spread of choice
1
.
Butter one side of two slices of bread. On
the unbuttered sides place cheese and filling.
Add spread to remaining slices; place
facedown on filling. Top with buttered slices.
2
. In skillet or griddle, cook over medium
heat 4 to 6 minutes, until toasted and
cheese is melted, turning once. Or place in
preheated panini maker; cook 2 to
3 minutes. MAKES 2 SANDWICHES.
BACON GRILLED CHEESE Use honey
wheat bread. For cheese, use smoked
cheddar or Pepper Jack. For filling, use
4 slices crisp-cooked bacon, halved; 1 small
avocado, peeled, pitted, and sliced; and two
tomatoes, thinly sliced. Spread with
1
tablespoon light mayo combined with
1
teaspoon honey.
EACH SERVING
541 cal, 39 g fat, 79 mg chol,
643 mg sodium, 36 g carbo, 9 g fiber, 18 g pro.
PEPPERONI-OLIVE GRILLED CHEESE
Use Italian bread. For cheese, use
mozzarella or provolone. For filling, use
(/3
cup sliced pepperoni and/or Vb cup
sliced olives and/or bottled roasted red
sweet pepper strips. For spread, use
2
tablespoons pizza sauce.
EACH SERVING
620 cal, 43 g fat, 116 mg chol,
1,654 mg sodium, 34 g carbo, 3 g fiber, 24 g pro.
VEGGIE WRAP GRILLED CHEESE Use two
8
- to 10-inch flour tortillas for bread. For
cheese, use Swiss or havarti. For filling,
heat 2 teaspoons hot olive oil in small
skillet; cook
1 (/2
cups broccoli slaw,
(/2
cup
shredded carrots, and 6 sliced green onions
just until tender. Spread one side of each
tortilla with butter; spread other side with
1
tablespoon chipotle-flavor light mayo (or
1
tablespoon light mayo dressing with 1/4 to
1/2
teaspoon finely chopped chipotle
pepper in adobo sauce). Center cheese on
tortillas and top with vegetables. Fold
tortilla to enclose ingredients; grill.
EACH SERVING
487cal, 38 g fat, 90 mg chol,
513 mg sodium, 25 g carbo, 4 g fiber, 14 g pro.
200 NOVEMBER
2009
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