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Grilled Cheese Skillet "Panini"

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

Hands-on time 11 mins
Total time 11 mins

Serves 4 (serving size: 1 sandwich)

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.


  • 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

Nutrition 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

How to Make It

  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.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.