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Grown-Up Grilled Cheese Sandwiches

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 sandwich)
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.

Ingredients

  • 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

Nutrition Information

  • calories 376
  • fat 11 g
  • satfat 5.3 g
  • monofat 4.8 g
  • polyfat 0.6 g
  • protein 20.2 g
  • carbohydrate 50.3 g
  • fiber 3.3 g
  • cholesterol 24 mg
  • iron 2.9 mg
  • sodium 876 mg
  • calcium 308 mg

How to Make It

  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.