2 teaspoons canola oil
1 large red onion, finely diced (about 2 cups)
Salt and freshly ground black pepper to taste
3 ounces sharp cheddar cheese, thinly sliced
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced
1 large or 2 medium ripe beefsteak or hothouse tomatoes, sliced
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until golden and the edges are browned, 10 to 12 minutes. Season with salt and pepper.
Divide the cheddar cheese between 4 slices of the bread. Spread 1 tablespoon of the caramelized onions on top of the cheddar, then top with the pepper Jack. Place 1 large or 2 medium slices of tomato and the other slice of bread on top.
Clean and dry the skillet, then coat with cooking spray and heat over medium-high heat until hot. Place one of the sandwiches in the skillet and weigh down with a heavy skillet or plate. Lower the heat to medium-low and grill until the underside is a deep brown but not burnt and the cheese is partially melted, 5 to 6 minutes. Flip the sandwich and grill the other side until it’s nicely colored, another 4 to 5 minutes. Slice in half and serve hot. Repeat with the other sandwiches.
Serving Size: 1 sandwich
Per serving: Calories 350; Total Fat 18g (Mono Fat 2.5g, Poly Fat 1g, Sat Fat 8g); Protein 16g; Carb 33g; Fiber 5g; Cholesterol 45mg; Sodium 560mg.
Excellent Source of: Calcium, Manganese, Protein, Selenium, Vitamin A
Good Source of: Folate, Iron, Magnesium, Niacin, Phosphorus, Thiamin, Vitamin B6, Vitamin C, Vitamin K
Copyright 2016 Ellie Krieger All rights reserved