Grown-Up Grilled Cheese Sandwiches

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 11g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.2g
  • Carbohydrate: 50.3g
  • Fiber: 3.3g
  • Cholesterol: 24mg
  • Iron: 2.9mg
  • Sodium: 876mg
  • Calcium: 308mg

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

Preparation

  1. 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. 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. 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.
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