Grilled Cheese Sandwiches
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This uses the classic cheese – Cheddar, but you can try any other kind that melts well. For a change, omit the mustard and spread the bread with black olive tapenade or pesto. Instead of onion, add roasted red pepper or, for meat lovers, ham or prosciutto.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 371 |
| pro | 13 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 33 g |
| fibre | 2 g |
| chol | 53 mg |
| sodium | 797 mg |
| % RDI: | - |
| calcium | 25% |
| iron | 14% |
| vit A | 15% |
| vit C | 2% |
| folate | 24% |
Suggested Recipes
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8 slices (3/4 inch/2 cm thick) French or italian bread
1/4 cup (50 mL) grainy or dijon mustard
4 oz (125 g) old cheddar cheese
4 thin slices sweet onion
3 tbsp (50 mL) butter, softened
Preparation:
Spread 1 side of each slice of bread with mustard. Using cheese slicer, thinly slice cheese; arrange half on half of the bread slices. Top with onion and remaining cheese. Sandwich with remaining bread, mustard side down. Spread butter over both sides of sandwich. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 4 hours.)
Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 10 minutes. Cut in half.
Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 10 minutes. Cut in half.
Source
Get Grilling: Summer 2007
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