Grilled Cheese Skillet "Panini"

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Grilled Cheese Skillet PaniniRecipe

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

A gooey, golden-crisp grilled cheese sandwich is the perfect partner to our Creamy Roasted Tomato Soup. We lean on reduced-fat cheddar but add a little canola mayo to stretch the cheese and encourage extra meltiness for a mixture that has 50% less sat fat than regular cheddar and saves 190mg sodium over processed American cheese.

Serves 4 (serving size: 1 sandwich)


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1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
4 ounces 2% reduced-fat shredded extra-sharp cheddar cheese (about 1 cup)
1/8 teaspoon freshly ground black pepper
8 (1-ounce) slices whole-grain bread
2 teaspoons olive oil, divided


Hands-on: 11 Minutes
Total: 11 Minutes

1. Combine mayonnaise and mustard in a medium bowl. Add cheese and pepper, stirring well to combine (mixture will be very thick). Spread one-fourth of cheese mixture (about 2 tablespoons) over each of 4 bread slices. Top with remaining 4 bread slices.

2. Heat a large skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Place sandwiches in pan; cook 3 minutes or until lightly browned (do not flip). Remove sandwiches from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Turn sandwiches over, and add to pan; cook 3 minutes or until lightly browned and cheese melts. Serve immediately.

Created date

March 2016

Nutritional Information

Calories 262
Fat 11.2 g
Satfat 4.8 g
Monofat 3.1 g
Polyfat 0.9 g
Protein 14 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 20 mg
Iron 1 mg
Sodium 567 mg
Calcium 263 mg
Sugars 3
Est. Added Sugars 2