This sandwich is the perfect mashup of two beloved foods. Hooray for that!
Entire recipe: 327 calories, 12.5g total fat (6.5g sat fat), 653mg sodium, 37.5g carbs, 7.5g fiber, 9.5g sugars, 17.5g protein
You’ll Need: small bowl, skillet, nonstick spray
Prep: 10 minutes • Cook: 5 minutes
¼ cup shredded part-skim mozzarella cheese
2 tablespoons light/low-fat ricotta cheese
2 tablespoons bagged sun-dried tomatoes (not packed in oil), chopped
2 tablespoons chopped fresh basil
⅛ teaspoon garlic powder
Dash each salt and black pepper
2 slices whole-grain bread with 60 to 80 calories per slice
2 teaspoons whipped butter
1. In a small bowl, mix all ingredients except bread and butter. Mix well.
2. Evenly top one bread slice with mixture. Top with remaining bread slice.
3. Spread the top of the sandwich with 1 teaspoon butter.
4. Bring a skillet sprayed with nonstick spray to medium heat. Place sandwich in the skillet, buttered side down.
5. Spread the top with remaining 1 teaspoon butter. Cook until bread is golden brown and cheese has melted, about 2 minutes per side, flipping carefully.
MAKES 1 SERVING
Chew on This …
April is National Grilled Cheese Sandwich Month. October is National Pizza Month. I encourage you to eat this sandwich in April, October, or any other month of the year!