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April Theme: Grown Up Grilled Cheese
The Hawaiian Grilled Cheese Sandwich
Enjoy the harmony of flavors reminiscent of Hawaiian-style pizza in this quick-to-fix grilled cheese sandwich. You can easily make a vegetarian rendition by omitting the Canadian bacon.
Makes 1 sandwich
Ingredients:
O Organics® olive oil cooking spray
2 slices Signature SELECT™ Uncured Canadian Bacon
1 teaspoon O Organics® Extra Virgin Olive Oil
2 slices 100% whole wheat or whole grain bread
1 to 2 slices Sargento 2 Cheese Cheddar Blends
1 1/2 tablespoons Signature SELECT™ pizza sauce or O Organics marinara sauce
1 tablespoon chopped green onions/scallions (white and green)
2 large chunks fresh pineapple, thinly sliced, or one thinly sliced pineapple ring
Instructions:
Begin heating a nonstick skillet or frying pan over medium heat. Spray a small area of the pan with cooking spray and add the 2 slices of Uncured Canadian Bacon. Coat the top sides with cooking spray. When the bottom side is lightly brown, turn the slices over to lightly brown the other side.
Meanwhile, brush the tops of both slices of whole grain bread with the olive oil using a silicon brush or similar. Set one of the slices, oil side down on the other side of the nonstick skillet. Lay one or two slices on top of the bread slice. While the underside is crisping up, spread the pizza sauce over the top of the cheese slice(s) with a spoon and sprinkle chopped green onions over the sauce.
When the Canadian bacon is ready, place them on top of the green onions, then add the fresh pineapple and second slice of bread, oil side up. When the underside is golden and crisp, flip the sandwich over to brown the other side (about 2 minutes more). Enjoy!
Per sandwich: (analyzed with 1-ounce cheese or 1 1/2 slices)
Calories 465, Total Fat 19 g, Saturated fat 6.5 g, Monounsaturated Fat 5 g, Polyunsaturated fat 2.4 g, Trans Fat 0 g, Cholesterol 47 mg, Sodium 915 mg, Potassium 240 mg, Total Carbohydrate 48 g, Dietary Fiber 9 g, Sugars 11 g, Protein 16.5 g, Calcium 304 mg, Iron 3.2 mg
The Philly Grilled Cheese Sandwich
Inspired by the iconic Philly cheesesteak sandwich, this grilled cheese sandwich features many of the same flavors but can be made in less than 5 minutes using lean roast beef from our deli!
Makes 1 sandwich
Ingredients:
1 1/2 teaspoons O Organics® Extra Virgin Olive Oil, divided use
1/4 cup thinly sliced onion
1/3 cup thinly sliced green bell pepper (other colors can be substituted)
olive oil cooking spray
1/3 to 1/2 cup sliced roast beef (from our deli counter) cut into 1-inch wide strips
2 teaspoons O Organics® Steak Sauce
2 slices 100% whole wheat or whole grain bread
1 to 2 slices Sargento Provolone slices
Instructions:
Begin heating a nonstick skillet or frying pan over medium heat. Add the onions and peppers to half of the skillet and drizzle a half teaspoon of olive oil over the top. Saute and stir for about 2 minutes until nicely cooked and caramelized. Meanwhile, coat a 4-inch wide circle on the other side of the skillet with cooking spray and add the roast beef strips to fit this area. When underside is nicely browned, flip the beef over and drizzle the steak sauce over the top and continue to cook for a minute more. Remove from heat and set aside.
Begin heating a clean, nonstick skillet or frying pan over medium heat. Brush the tops of both slices of whole grain bread with olive oil using a silicon brush or similar. Set one of the slices, oil side down on the skillet. Lay one or two cheese slices on top of the bread slice. While the underside is crisping up, place the roast beef with sauce over the top of the cheese slice(s) then top with the green pepper and onion mixture and then the second slice of bread, oil side up.
When the underside is golden and crisp, flip the sandwich over to brown the other side (about 2 minutes more). Enjoy!
Per sandwich: (analyzed with 1 slice of Provolone)
Calories 525, Total Fat 23 g, Saturated fat 8 g, Monounsaturated Fat 9.5 g, Polyunsaturated fat 2.7 g, Trans Fat 0 g, Cholesterol 70 mg, Sodium 599 mg, Potassium 255 mg, Total Carbohydrate 47 g, Dietary Fiber 9.3 g, Sugars 9 g, Protein 19 g, Calcium 251 mg, Iron 3.9 mg
The Sicilian Grilled Cheese Sandwich
Several familiar Mediterranean flavors and textures harmonize in this easy and satisfying vegetarian grilled cheese sandwich.
Makes 1 sandwich
Ingredients:
O Organics olive oil cooking spray or 1 teaspoon O Organics® Extra Virgin Olive Oil can be substituted
4 round slices eggplant, cut 1/4-inch thick
Garlic & herb salt-free seasoning (i.e. Mrs. Dash) to taste
1 teaspoon O Organics Extra Virgin Olive Oil
2 slices 100% whole wheat or whole grain bread
1 to 2 slices Sargento 5 Cheese Italian Blend
1 tablespoon olive bruschetta or tapenade, add more to taste if desired (pesto can be substituted)
1 tablespoon toasted pine nuts
5 large fresh basil leaves
Instructions:
Begin heating a nonstick skillet or frying pan over medium heat. Spray half of the pan generously with cooking spray and add the eggplant slices. Coat the top sides generously with cooking spray. If desired, you can substitute a teaspoon of olive oil for the cooking spray. When the bottom sides of the eggplant are lightly brown, turn the slices over to lightly brown the other sides. When done, remove eggplant slices to a plate.
Brush the tops of both slices of whole grain bread with olive oil, using a silicon brush or similar. Set one of the slices, oil side down on the other side of the nonstick skillet. Lay one or two slices of cheese on top of the bread slice. While the underside is crisping up, spread the olive bruschetta or tapenade (or pesto) over the top of the cheese slice(s) with a spoon and sprinkle toasted pine nuts over the top. Lay the eggplant slices and then the fresh basil leaves on top. Place the second slice of bread on top, oil side up.
When the underside is golden and crisp, flip the sandwich over to brown the other side (about 2 minutes more). Enjoy!
Per sandwich: (analyzed with 1 ounce of cheese)
Calories 459, Total Fat 23 g, Saturated fat 6 g, Monounsaturated Fat 5.5 g, Polyunsaturated fat 5 g, Trans Fat 0 g, Cholesterol 21 mg, Sodium 506 mg, Potassium 152 mg, Total Carbohydrate 47 g, Dietary Fiber 9.5 g, Sugars 7 g, Protein 9 g, Calcium 313 mg, Iron 3.4 mg
The Caprese Grilled Cheese Sandwich
Makes 1 sandwich
Ingredients:
1 teaspoon O Organics Extra Virgin Olive Oil
2 slices 100% whole wheat or whole grain bread
1 to 2 slices Sargento 5 Cheese Italian Blend or Sargento Provolone slices
4 slices vine ripened tomato
1 teaspoon Signature SELECT™ Balsamic Glaze (balsamic vinegar can be substituted)
5 large leaves fresh basil
Instructions:
Begin heating a nonstick skillet or frying pan over medium heat. Brush the tops of both slices of whole grain bread with the olive oil using a silicon brush or similar. Set one of the slices, oil side down on the nonstick skillet. Lay one or two slices of the cheese on top of the bread slice.
While the underside is crisping up, lay the tomato slices over the top of the cheese slice(s) and drizzle the balsamic glaze evenly over the tomato slices. Layer the fresh basil leaves evenly over the top then top with the second slice of bread, oil side up.
When the underside is golden and crisp, flip the sandwich over to brown the other side (about 2 minutes more). Enjoy!
Per sandwich: (analyzed with 1 ounce of cheese)
Calories 385, Total Fat 14.8 g, Saturated fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated fat 2.2 g, Trans Fat 0 g, Cholesterol 21 mg, Sodium 411 mg, Potassium 263 mg, Total Carbohydrate 49 g, Dietary Fiber 9.3 g, Sugars 11 g, Protein 8 g, Calcium 299 mg, Iron 2.8 mg
