LaPorte-obello Grilled Cheese Sandwich
- 4 small slices sourdough bread
- 2 large Portobello mushrooms
- 1 red pepper
- 1 onion
- Olive oil cooking spray
- 2 tablespoons Bleu cheese
- 2 slices low-fat Monterey Jack cheese
Protein: 15 g
Carbohydrate: 43 g
Fiber: 3 g
Total Fat: 10 g
Saturated fat: 6 g
Cholesterol: 25 mg
Calcium: 30% DV
Sodium: 720 mg
Slice mushrooms, red pepper and onion into large strips.
Spray bottom of nonstick frying pan with olive oil cooking spray and sauté vegetables until tender (about 2 minutes).
Assemble the sandwiches by spraying the outside of each slice of bread with olive oil cooking spray. Place one slice of low-fat Monterey Jack cheese on top of the bottom piece of bread of sandwich. Add the mushroom, pepper, onion mixture. Top with one tablespoon of crumbled Bleu cheese and the second slice of bread.
Grill sandwiches in a nonstick frying pan over moderate heat until golden brown, about 2 minutes per side.
Inspired by the first place winning recipe submitted by George Baley, LaPorte, Ind., in the American Dairy Association of Indiana’s Best Grilled Cheese Contest.