Rating: 4 stars
2 Ratings
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  • 4 star values: 2
  • 5 star values: 0

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.

Karen Rankin
Recipe by Cooking Light May 2016

Gallery

Iain Bagwell Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
11 mins
total:
11 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Nutrition Facts

262 calories; fat 11.2g; saturated fat 4.8g; mono fat 3.1g; poly fat 0.9g; protein 14g; carbohydrates 25g; fiber 4g; cholesterol 20mg; iron 1mg; sodium 567mg; calcium 263mg; sugars 3; added sugar 2.
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