Grilled cheese?
 

Hi all... my biggest vice is grilled cheese. It's the ultimate comfort food.

How can I re-vamp it to make it a good choice? Lately I've tried two slices of "whole-grain white," fresh mozzarella, and sundried tomato in a skilled greased with a tablespoon of olive oil.

What are your tricks for an acceptable grilled cheese?

funny, lately i have been obsessed with grilled cheese too! i have been making mine with alvarado's sprouted whole grain bread and one of the following: price chopper fat free mozzarella (45 cals per serving!), great lakes smoked gouda (80 cals per svg) or cabot 50% reduced fat cheddar (70 cals per svg). the bread is either 100 or 90 cals per slice (i dont remember) but it is very filling and i find myself full after a sandwich. i usually put it in a skillet on very low heat with some smart balance light in a nonstick skillet, but you gotta have patience with that stuff bc it gets the bread a little watery and you have to wait for it to evaporate! i try to go for the heartier breads without hfcs added. i also have some european dark grain bread in my freezer, which i intend to try when my alvarado's is all done. try pairing a sandwich with a package of spinach sauteed with garlic, pepper and salt for something more rounded...maybe also a light yogurt for dessert. yumm!

I use light wheat bread (a store brand, 40 cals per slice), and lowfat or part-skim cheeses. I'll use a little bit of real butter or olive oil usually... I'm not a big fan of cooking sprays and I don't buy butter substitutes because I use butter so rarely.

I try to always pair it with something healthy, like homemade vegetable soup. Yum.

My favorite grilled cheese EVER is with mozzarella, thinly sliced tomato, and fresh basil. Now I'm hungry. :devil:

I make mine without oil or butter in my george foreman grill, makes it nice and crispy. I use Kraft fat free american cheese (the only fat free cheese that I can't tell the difference between it and the regular) and 100% whole grain bread.

I have been making mine in a nonstick skillet with no oil and have been eating full fat artisan cheeses like local gouda and multi grain wheat (45 cal a slice).