Thursday, April 19, 2012
My Grilled Cheese Sandwich
1 sandwich thin
2 slices sharp cheddar cheese
1/2 cup previous prepared sauteed onions/bell peppers/jalapeno peppers
1. Pre-heat non-stick skillet over medium-high heat.
2. Build your sandwich with the veggie filling between the two pieces of cheese
3. Spray the cooking surfaces of the sandwich thins with cooking spray and lay in skillet. Turn when the bread begins to get golden brown.
4. Cut in half and serve. I like mine with fresh mashed avocado.
Nutritional data (excluding the avocado and watermelon):
Sat fat: 12.8g
This sandwich is fairly high sodium, mostly due to the cheese. I don't make this often, but it is a wonderful comfort food dinner. The mashed avocado and watermelon wedge balance the fire of the jalapeno in the veggie filling.
The veggie filling is simply 1/2 onion, 1 bell pepper (I prefer red) and 2 jalapenos, diced but not seeded. Saute in a little olive oil until everything starts to get very soft and caramelized.