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5 secrets to make grilled cheese healthier

By Hilary Meyer, July 9, 2012 - 6:24pm

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Hilary asks: What are your tips for the best grilled cheese sandwich?


For the best tasting grilled cheese sandwich, use whole wheat bread and put half of a tablespoon on one side of each slice. Place a sluce of provolone cheese between the bread and put a few slices of tomato inside and cook in in a pan until its crispy on the outside. Serve with something like tomato soup or even mariara sauce and that's it! To make it healthier make it how I make it, which just means don't use butter and just cook it on the pan, it won't stick.


11/09/2013 - 1:08am

cheese and onion is a winner , every time :)


09/11/2013 - 8:12am

Balance cans on top of a second skillet inside the first skillet? I don't think so.


08/26/2013 - 11:25am

I love making grilled cheeses
They are so awsome :-)


07/02/2013 - 12:57pm

If you like tomato soup with it, get some V8 and start dunkin!


04/24/2013 - 8:11am

I add grey poupon dijon mustard to one side of bread on the inside. Use Eziekiel 4:9 bread. and the rest I do the regular way.

Lightly butter the outside of 2 slices of bread
Sharp cheese
dijon mustard


01/09/2013 - 1:36pm

Taste texture is a big roasen why they do this. It's healthier to toast it dry with no butter on one side, add your cheese, then toast the outside on a lightly buttered grill or griddle or pan. The cheese has more than enough oil in it already.


11/27/2012 - 11:37pm

Do not use butter on outside of bread to grill. Use low fat mayo instead. It browns even more beautifully and is not greasy at all. You cannot taste the mayo once the sandwich is browned, so you should use it even if you do not like mayo. Paula Dean uses this method. I don't think she uses any butter at all on the sandwich. It doesn't need it


11/17/2012 - 1:52pm

cheddar cheese hot sace avocado and orange marmalade


11/16/2012 - 5:52pm

I like to use greek cheese, called "feta", there is also a low-fat version available at major retailers, grocery stores worldwide. Also an Italian cheese called "tomini" or "formaggella",or fantastic Swiss cheeses are made freshly in the alpine regions, genuine flavor and theyare very nutrient,not so expensive, no additional coloring agents, or preservatives in them at all.
I like to cook them on a hot stone, or a grill, just toss and turn them around quick-n-easily!
Then decorate the plate w/ some rucula leaves, cherrry tomatoes, some sesame seeds, squeeze of a lemon and extra virgin olive oil.
How about that? Like it?
i enjoy your webpage, thanx for sharin it

Edith Rosnay
Health Fitness Professional


11/08/2012 - 2:00pm

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