Servings: 3 (Note: This sandwich recipe can be doubled if necessary.)
You’ll need:
6 slices of Multi-grain Bread
6 slices of 2% Milk Monterrey Jack or Pepper-jack Cheese
Sliced Dill Pickles or Slices of Tamed Jalapenos (drained)
95% Lean Deli Sliced Smoked Ham or Turkey (about 6-12 ozs.)
12 sprays (per 1 side of each slice of bread) of I Can’t Believe It’s Not
Butter! Extra Virgin Olive Oil – Spray
2 Tbsp Extra Virgin Olive Oil (optional for non-stick and added browning)
12 thin slices of Avocado (optional)
Heat a non-stick flat griddle, a large non-stick skillet or non-stick Panini maker to medium-high heat. Add two slices of multi-grain bread. Spray each side of bread with the I Can’t Believe It’s Not Butter EVOO spray and using a silicone brush spread about 1 tsp. of (optional) Extra Virgin Olive Oil on the side of bread slice that is facing up.
Next, turn over slices of bread in 1-2 minutes, which is about the time it takes to add the non-butter EVOO spray and (optional) Extra Virgin Olive Oil. Add 1 slice of 2% milk cheese slice to each heated side of bread. Layer each bread slice with up to 6 pickles or jalapenos in the center of cheese slice. Then add 1-2 ounces of lean smoked ham or turkey. Carefully flip one side of sandwich on top of the other side. Press down firmly with a wide cooking spatula, making sure that the bread is browning evenly. If the heat is too high, turn it down to medium. If the bread is not turning a caramelized brown, then turn heat up to almost high, but turning the heat down is usually the case here.
The cheese should be melting, but not “burning”. Lift up slightly to see if the bottom is browned…about 2-3 minutes and flip to brown the other side of the Grilled Cheese Sandwich, making sure to press down firmly. This helps the cheese melt into the sandwich and keep the pickles or jalapenos inside the melted Grilled Cheese Sandwich.
Serve as a full Grilled Cheese Sandwich or cut in half or quartered on a dinner plate. A side of kettle chips, or sliced raw or steamed veggies is a nice touch. Perhaps serve with (optional) sliced Avocados, tooth-picked to the top of each half or quarter of the Grilled Cheese Sandwich, but any creamy, hot cup or any small bowl of soup on the side, which is really enjoyed during the chilly winter and early spring months and always goes good with this Grilled Cheese Sandwich…Enjoy!
~ Karen Verdusco
Karen’s Note: This is not a low fat or low sodium recipe, but I’ve lowered the “bad fats” – by using 2% milk cheese slices and omitting the butter and lowered the sodium, as well, to give the Sandwich Maker the option to increase the Omega 3’s – “good fats” – by adding the EVOO non-buttery spray, Extra Virgin Olive Oil and Avocado Slices to this recipe. I consider any switch of sodium and “bad fats” to be included in my Heart Healthy Cooking and Eating Tips.
You’ll need:
6 slices of Multi-grain Bread
6 slices of 2% Milk Monterrey Jack or Pepper-jack Cheese
Sliced Dill Pickles or Slices of Tamed Jalapenos (drained)
95% Lean Deli Sliced Smoked Ham or Turkey (about 6-12 ozs.)
12 sprays (per 1 side of each slice of bread) of I Can’t Believe It’s Not
Butter! Extra Virgin Olive Oil – Spray
2 Tbsp Extra Virgin Olive Oil (optional for non-stick and added browning)
12 thin slices of Avocado (optional)
Heat a non-stick flat griddle, a large non-stick skillet or non-stick Panini maker to medium-high heat. Add two slices of multi-grain bread. Spray each side of bread with the I Can’t Believe It’s Not Butter EVOO spray and using a silicone brush spread about 1 tsp. of (optional) Extra Virgin Olive Oil on the side of bread slice that is facing up.
Next, turn over slices of bread in 1-2 minutes, which is about the time it takes to add the non-butter EVOO spray and (optional) Extra Virgin Olive Oil. Add 1 slice of 2% milk cheese slice to each heated side of bread. Layer each bread slice with up to 6 pickles or jalapenos in the center of cheese slice. Then add 1-2 ounces of lean smoked ham or turkey. Carefully flip one side of sandwich on top of the other side. Press down firmly with a wide cooking spatula, making sure that the bread is browning evenly. If the heat is too high, turn it down to medium. If the bread is not turning a caramelized brown, then turn heat up to almost high, but turning the heat down is usually the case here.
The cheese should be melting, but not “burning”. Lift up slightly to see if the bottom is browned…about 2-3 minutes and flip to brown the other side of the Grilled Cheese Sandwich, making sure to press down firmly. This helps the cheese melt into the sandwich and keep the pickles or jalapenos inside the melted Grilled Cheese Sandwich.
Serve as a full Grilled Cheese Sandwich or cut in half or quartered on a dinner plate. A side of kettle chips, or sliced raw or steamed veggies is a nice touch. Perhaps serve with (optional) sliced Avocados, tooth-picked to the top of each half or quarter of the Grilled Cheese Sandwich, but any creamy, hot cup or any small bowl of soup on the side, which is really enjoyed during the chilly winter and early spring months and always goes good with this Grilled Cheese Sandwich…Enjoy!
~ Karen Verdusco
Karen’s Note: This is not a low fat or low sodium recipe, but I’ve lowered the “bad fats” – by using 2% milk cheese slices and omitting the butter and lowered the sodium, as well, to give the Sandwich Maker the option to increase the Omega 3’s – “good fats” – by adding the EVOO non-buttery spray, Extra Virgin Olive Oil and Avocado Slices to this recipe. I consider any switch of sodium and “bad fats” to be included in my Heart Healthy Cooking and Eating Tips.
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