Grilled Cheese (nutrition-remix)

Grilled cheese is grilled cheese. No matter how you approach it – there's bread and there's cheese. The thing that makes this version unique is that health+nutrition are high and it dishes out 2 sandwiches (8 squares) per person. I started making this when I was eating 6 meals a day (~300 cal/meal) and wanted to mix in an old favorite. Full nutrition info is located at the end of the post, but it's good to know that each sandwich has 110 cals (10g protein, 1g fat). Make one for a snack, 2 for a meal, or 3 for a craving!



Ingredients
4 slices 40 calorie bread by Franz
2 slices fat-free cheese
non-stick spray or 1 tbsp. light butter

Method

• Prepare your non-stick skillet on medium heat
• Spray or lightly butter one side of each bread slice
• Assemble each sandwich on the skillet
  
• bread slice, butter-side down
• slice of cheese
• bread slice, butter-side up
• Cook each side until golden-brown, about 1-2 minutes
• Remove cooked sandwich, cut as desired

Nutrition info
4 slices bread = 160 cal, 12g protein, 2g fat
2 slices fat-free cheese = 60 cal, 8g protein, 0g fat

Total nutrition
220 cal, 20g protein, 2g fat

I took in a glass of milk to crank it up to 310 cals and 29g protein, but using double-cheese works just as well.

Craig Sandwich (veggie)

Only Jessie could enlighten us as to why this is named as such, but don't let the name fool you... this is one of my favorite things. The idea behind this is to get the most flavor out of healthy vegetables as possible. There are countless possible variations, just adapt it to your personal taste.

There is just one basic rule to assembling your own masterpiece: alternate layers of slippery veggies with layers of veggies that have more friction. If you fail, and you will know if you did, you end up with a huge mess during the devouring process. I've failed more than once! Remember, avocado is a slippery mistress, so use extra caution near it (it never hurts to put a few sprouts on that layer for non-slip insurance).

This does not have to be a triple-bread-slice sandwich, but that's Craig's preference. Jessie is more of a double-slice (traditional) girl.



Note on the ingredients: size does matter. It all depends on the size of your bread slice. The list here is for a rather large slice of bread, so adjust accordingly.

Ingredients (per sandwich)
2 leaves Romaine lettuce, patted dry
1 mushroom, fresh, sliced
1/2 medium avocado, sliced
1/2 cup alfalfa sprouts
9 slices cucumber
4 slices tomato
1 slice American or Cheddar cheese
1 thin section of a yellow or white onion
salt (recommended)
pepper (recommended)
mayo

Method

• Toast bread lightly, if you desire or if you have pathetic, weak bread on hand.
• Layer the following
• 1 slice bread
• 1 leaf lettuce
• 1 slice cheese
• mushroom slices
• avocado slices
• 1 slice bread
• cucumber slices
• pepper
• tomato slices
• salt
• sprouts
• onion slices
• 1 leaf lettuce
• layer the bottom of the top bread layer with mayo
• last slice bread
• Holding the sandwich firmly, use a bread knife or other sharp serrated knife to slice in half.

My guess is that this sandwich would be awesome on rye, but we never have rye around. Just food for thought.