Rating: 4 stars
25 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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.

Jennifer Martinkus
Recipe by Cooking Light January 2010

Gallery

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

Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

376 calories; fat 11g; saturated fat 5.3g; mono fat 4.8g; poly fat 0.6g; protein 20.2g; carbohydrates 50.3g; fiber 3.3g; cholesterol 24mg; iron 2.9mg; sodium 876mg; calcium 308mg.
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