For the Ultimate Grilled Cheese, we slather reduced-fat cheddar cheese that's combined with light cream cheese and canola mayo on whole-grain bread; then sauteed in olive oil. This mixture melts into a gloriously silk, ultracheesy filling.
1/2 ounce 1/3-less-fat cream cheese
1 teaspoon canola mayonnaise
1 ounce 2% reduced-fat shredded cheddar cheese
2 (1-ounce) slices whole-grain bread
1/2 teaspoon olive oil
How to Make It
Combine cream cheese and canola mayo. Add shredded cheddar cheese. Spread between 2 slices whole-grain bread. Heat a small skillet over medium heat; sear each side in 1/4 teaspoon olive oil until bread is browned and crisp.
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Not bad. I used my panini press and since I could then omit the oil, I used full-fat Dubliner cheese. Not sure I'd say "ultimate" but definitely good. I think I'd like to try adding some minced chives or minced garlic or even minced jalapeno to the cheese mix and play around with the flavors more. Very easy to prepare.
I loved this grilled cheese! I would almost say it's better than an 'actual' grilled cheese! The cheese filling stays gooey even as the sandwich cools! You certainly can't say that for a 'real' grilled cheese! I almost don't think I would make the full fat/calorie version again! The only substitution I made was regular (extra-sharp) cheddar cheese, not the reduced fat.
I'll split the difference here. I liked these quite a bit, but my kids hated them. They picked right up on the mayonnaise and balked at it. I, however, thought they tasted great - creamy and delicious.
Very good. Will make this again. I made my daughter's per recipe and she enjoyed it just as much as regular grilled cheese. I added thin tomato slices and fresh basil to the adults' and they were very tasty!
Oh, God, it's so good to eat a grilled cheese sandwich again! Due to a health condition I have to watch my fat intake closely. This version stays within my allowable fat grams and tastes absolutely decadent.