Sorry for the slighly blurry photo. We've misplaced our regular camera and using an iPhone to take our pictures. Sigh . . . anyway:
Along with oh so tasty zucchini chips, we had apple and cheddar grilled cheese sandwiches (and a tasty apple/walnut/honey salad to finish off our apple). The recipe makes four servings; we cut it in half to make two - hence the need for the fruit salad.
- 2 T. stone-ground Dijon mustard
- 2 T. light mayonnaise
- 8 slices multigrain Italian bread
- 1 C. reduced-fat shredded Cheddar cheese, divided
- 1 medium Gala (we used Fuji) apple, cored and thinly sliced
- Cooking spray
Combine mustard and mayonnaise in a small bowl. Spread evenly onto bread slices. Layer each of 4 bread slices with 2 T. cheese, 1/4 of apple slices, and 2 T. cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Cook sandwiches 2-3 minutes on each side or until golden brown and cheese melts. Yield: 4 servings.
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