Grilled Cheese Sandwiches (low carb)

Here’s a very traditional comfort food that easy to make if you’ve already made Low Carb Sandwich Bread and have cheeses on hand. To lower calories even more, you can make a broiled open-faced sandwich with bread that is first lightly-toasted. Both versions are great with Creamy Tomato Soup (low carb).

Grilled Cheese Sandwiches (low carb)
Yield: one sandwich // 578 calories, 2 net carbs
As a broiled open-face sandwich: 398 calories, 2 net carbs

2 slices Low Carb Sandwich Bread
2 tablespoons mayonnaise
1-1/2 ounces Kerrygold sharp cheddar, thinly-sliced (about 3 slices)
1/2 ounce Gruyere, thinly-sliced (about 1 slice)
Dijon mustard
Freshly ground black pepper

Place lightly-toasted bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch. Heat a nonstick skillet over medium. When it’s hot, place 1 slice of bread, mayonnaise side down, in skillet; top with mustard and cheeses; season with pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich over. Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it. Cook until second side is golden brown and cheese is melted. Serve immediately, perhaps with a bowl of Creamy Tomato Soup.

OTHER IDEAS

—ADDITIONS TO THIS RECIPE
Smoked mustard
Chutney
Thin slices of apple
Tomato marmalade
Caramelized onions
Olive tapenade

—ALTERNATIVE VERSIONS
Smoked cheddar + sharp provolone
Fontina + Gruyère
Grated cheddar, crab meat, & mayo
Brie & prosciutto
Gruyère & smoked ham
Fontina, guacamole, & bacon
Fontina, oven-roasted tomatoes, & basil
Fontina, Kalamata olives, & basil
Feta & roasted red pepper spread
Gruyere & caramelized onions
Gouda & pickled jalapeños
Brie, mushrooms, & black truffles