How do you make a healthy grilled cheese sandwich??!


Question:

How do you make a healthy grilled cheese sandwich??

How do you make a healhy grilled cheese sandwich???


Answers:
Grilled Cheese Sandwich
What's so bad? The 18 g saturated fat you take in from the butter and slabs of oily cheese. And the white bread is pointless.

Make it better: Use whole-wheat bread with part-skim mozzarella in between. Crisp it in a skillet moistened with a little olive oil. Losing the finger-licking buttery bliss is worth it. A recent study in the Journal of the American Medical Association found that an olive oil-rich diet can drop your chances of dying of cancer or heart disease by 23 percent. To protect your prostate, add a couple of lycopene-packed tomato slices. Likely to work late? Throw in a slice or two of lean ham. That will jack up the protein count, keeping your appetite in check.

You lose: 10 g saturated fat

You gain: 11 g protein, 5 g fiber, 1,000 mcg lycopene

OR

we use a "sandwich maker" grill that squishes the two pieces of bread and cheese together and has a non stick coating but NO butter, and you cant even tell!! comes out firm and toasted beautifully!

100 percent whole grain wheat bread
2 percent of fat free cheese singles 3 pieces
and alittle oliva butter or fake low fat butter on a hot pan and fry it on both sides till melted and tada

Low fat butter and low fat cheese.... but I've tried. It's just not the same. Go with the real deal. Life is too short for low fat anything.

Use whole wheat bread, non fat cheese, tomato's, and a little bit of olive oil. YUM!! I make it all the time!

Use Fat free cheese and veg Spread instead of Butter on wheat bread..ehhhhhhh but healthy..

I will try organic whole weat bread and organic cheese.

Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich:

25 min 10 min prep
1 servings
1 sandwich

1 wheat bun (I use Merita Light Wheat Buns, they're 80 calories and delicious)
4 ounces boneless skinless chicken breasts
1/2 lemon, juice of
fresh rosemary (1-2 sticks is plenty)
paprika
salt
pepper
non-stick olive oil flavored cooking spray (I use PAM, but any kind will do...you also don't have to use the olive oil kind, just non-stick spra)
2 ounces red peppers
1 1/2 ounces red onions (one big slice)
1 ounce goat cheese (any kind, I made this with only .5 oz goat cheese last night and it was still delicious and 40 calor)
shredded lettuce
1 teaspoon Grey Poupon Dijon Mustard

1. Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
2. Squeeze about 1/4 of a lemon over each side of the chicken breast.
3. Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
4. Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
5. Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
6. Spray red onion and red pepper with olive oil spray
7. Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
8. When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
9. The chicken should take around 10 minutes, depending on how thick it is.
10. Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
11. Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
12. Spread the goat cheese on the warm bun.
13. Spread the dijon on the other side of the bun
14. Slice your grilled red pepper and onion into strips.
15. Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
16. Enjoy!
17. *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.

fat-free cheese, on wheat with pam or some other "fake-butter" spray

without the butter and without the grill, now look it up for yourself.

Cheese isnt Healty
DUH

multi grain bread,
mix a heaped spoonful of feta cheese with a teaspoon of virgin olive oil, and sprinkle on some organic garlic powder ( or 1/4 of a freshly crushed garlic clove)
Spread on hot toasted ( grilled) bread .
mmmmmmmmmmm
variety: add some fresh mint leaves, or finely chopped chives, or both
variety: add organic sun dried tomatoes

Use low fat mozzarella, add slices of tomatoes in between. Instread of butter use olive oil/low fat margarine.

Take some frozen bread 2 pieces take 4 pieces of healthy cheese Butter the top of the bread or you can you 1 slice cheese if you want it really cheesey use 2 slice cheeses put the buttered side of the bread and a medium size pan put the cheese on then the top piece of bread put the stove burner on 4 then quickly put the pan on.. after a few seconds butter the top of the top piece of bread keep checking the sandwich with a spatula when it looks golden brown flip it over then when that side turns golden brown put it on a plate or a paper towel........ THEN ENJOY!! MMMM

Sara Lee makes a wheat bread that is only 45 calories for 2 slices, its called Delightful. Use some low fat cheese and spray butter and your set.

You said healthy (not fat free), and you want tasty, so I would skip the "diet" breads and fat free cheeses. They're full of chemicals, taste like yuck, and have terrible texture. And most low fat margarines are watery and not recommended for cooking.

Get a hearty, whole grain bread, and lightly toast. Spread with brown or dijon mustard if desired. There are some good 50% reduced fat monterey jack and cheddars out there; Cabots makes a good one. Slice or shred the cheese to cover both slices without going nuts. Skip frying in a skillet, that's where all the extra fat comes in. Put slices open faced on a cookie sheet and heat in oven or toaster oven at about 375 until top is bubbly. I actually like to add a few leaves of raw spinach and a tomato slice before topping with the cheese (even healthier!). Works well on whole wheat pita, split open, as well. YUM-MY!

whole grain bread fake american cheese and brush on the bread olive oil fry till golden

Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich

1 wheat bun (I use Merita Light Wheat Buns, they're 80 calories and delicious)
4 ounces boneless skinless chicken breasts
1/2 lemon, juice of
fresh rosemary (1-2 sticks is plenty)
paprika
salt
pepper
non-stick olive oil flavored cooking spray (I use PAM, but any kind will do...you also don't have to use the olive oil kind, just non-stick spra)
2 ounces red peppers
1 1/2 ounces red onions (one big slice)
1 ounce goat cheese (any kind, I made this with only .5 oz goat cheese last night and it was still delicious and 40 calor)
shredded lettuce
1 teaspoon Grey Poupon Dijon Mustard

1. Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
2. Squeeze about 1/4 of a lemon over each side of the chicken breast.
3. Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
4. Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
5. Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
6. Spray red onion and red pepper with olive oil spray
7. Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
8. When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
9. The chicken should take around 10 minutes, depending on how thick it is.
10. Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
11. Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
12. Spread the goat cheese on the warm bun.
13. Spread the dijon on the other side of the bun
14. Slice your grilled red pepper and onion into strips.
15. Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
16. Enjoy!
17. *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.

Hi,

Why not just make 1/2 of a real one on one of the new "white" whole wheat breads and fill up on a healthy cup of organic tomato soup.

I think buying all of that fat free c**p, which is full of extra starches, sugars and fillers, is worse than just enjoying a little bit of the real thing. : )

You can cook it on a George Foreman grill so you don't have to use butter, but it might not taste as good, or you can use that I Can't Believe It's Not Butter spray in place of the margarine/butter you'd use on the bread. I'd cut back to 2% cheese instead of fat free, because I can't stand fat free cheese.




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