You can use other cheeses in place of the Swiss and Cheddar, but keep the blue cheese because of the sharp flavor and crumbly texture it contributes to the mixture. The carbo rating will remain the same, no matter which cheeses you use. Because of all the cheese, this sandwich provides about one-third of your daily calcium requirement.
Yield:
4 servings (serving size: 1 sandwich)
Recipe from
More from Oxmoor House
Nutritional Information
Calories
329
Caloriesfromfat
0.0 %
Fat
18.2 g
Satfat
8 g
Monofat
0.0 g
Polyfat
0.0 g
Protein
25.5 g
Carbohydrate
17.5 g
Fiber
8.5 g
Cholesterol
34 mg
Iron
0.1 mg
Sodium
554 mg
Calcium
340 mg
Ingredients
1/2 cup
(2 ounces) shredded reduced-fat Swiss cheese
1/2 cup
(2 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 cup
(2 ounces) crumbled blue cheese
1/4 cup
fat-free mayonnaise
1 tablespoon
finely chopped green onions
8
(1-ounce) slices low-carb multigrain bread
2 tablespoons
yogurt-based spread (such as Brummel & Brown)
Preparation
1. Preheat griddle.
2. Combine first 5 ingredients; stir well. Spread cheese mixture evenly over 4 bread slices. Top with remaining bread slices.
3. Spread tops of sandwiches evenly with half of yogurt-based spread. Place sandwiches, spread side down, on a medium-hot griddle (325°). Cook 5 minutes or until bottom bread slices are lightly browned. Spread remaining yogurt-based spread on tops of sandwiches; turn sandwiches. Cook 5 minutes or until bottom bread slices are lightly browned and cheese melts.
Note: These sandwiches were analyzed with a multigrain bread that has 7 grams of carbohydrate and 4 grams of fiber per 1-ounce slice.
carbo rating: 9
The Complete Step-by-Step Low Carb Cookbook,
January 2005
