When I was a kid, I loved grilled cheese with a crusty outside and soft melted cheese inside. I've probably eaten hundreds of grilled cheeses in my lifetime and now that I'm a healthy chef, I haven't stopped enjoying them; I just make them smarter. So you can still savor a grown-up version, keeping the gooey melted cheese, but with some add-ins to make it healthier and more flavorful. A Crust Above the Rest
I love to use thinly sliced whole grain breads like pumpernickel, rye and wheat. Not only do they taste great when they crisp up, but whole grains have a host of health benefits including fiber and minerals. Use cooking spray and a teaspoon of olive oil to lower saturated fat, but keep that delicious crusty texture that makes grilled cheese so heavenly.
Get more delicious grilled cheese tips from Jennifer after the jump.
Protein Boost
Cheese has protein, but it's also very high in fat. Reduce some of the cheese and pack in more protein by adding a savory slice of low-sodium ham, baked turkey breast, or prosciutto, trimmed of fat.
Add Antioxidants
Antioxidants are all the rage in the health world these days, but really it's just a fancy word for vitamins and minerals that help your body ward off and repair cell damage. Spinach is loaded with them and baby spinach easily cooks inside the sandwich as the cheese melts.
Add Tang or Heat
Coat one slice of the bread with one tablespoon of honey mustard, sweet pickle relish, a sliced jalapeno or sliced sweet peppadew peppers or jarred tomato salsa. For the serious hot head, try one tablespoon of thick hot sauce like Sriracha or chopped kimchi.
Comfort with a Twist
Grilled cheese is the king of comfort food, but sometimes it's fun to freshen up the flavor. Try these combos for something new.
- Cordon Bleu Grilled Cheese: Two slices of whole wheat bread, one slice of Swiss cheese, ham, 1 teaspoon Dijon mustard
- Italian Grilled Chees: Two slices of whole wheat ciabatta, 2 tablespoons of pasta sauce, mozzarella, four large fresh basil leaves
- BLT Grilled Cheese: Two slices of marble rye, two slices of cooked turkey bacon, tomato and 1/4 cup torn arugula leaves
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
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