SWISS CHEESE GRILLED CHEESE RECIPES

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GRILLED SWISS CHEESE WITH DIJON-MAYONNAISE | RECIPES | WW USA



Grilled Swiss Cheese with Dijon-Mayonnaise | Recipes | WW USA image

A savory Dijon-mayo lends amazing flavor to this diner standard. Add sliced tomatoes to sandwiches, if desired. Slice the tomatoes as thin as possible, pat dry, and season with salt and pepper. Release some of the liquid in the tomatoes by letting them sit on wire racks for about 30 minutes. The mayonnaise and dijon mustard mixture lends a little bit of acidity to the sandwich that balances out the cheese. Pair it with a healthy version of French Onion Soup for a fabulous meal.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

0.25 cup(s) Reduced calorie mayonnaise
4 tsp Dijon Mustard
8 slice(s) Reduced-calorie rye bread
8 oz Low-fat Swiss cheese sliced
2 spray(s) Cooking spray

Steps:

  • In a small bowl, combine mayonnaise and mustard; spread about 1/2 tablespoon mayonnaise mixture on each piece of bread. Top 4 pieces of bread with 1/4 of the cheese (about 2 slices) each; cover with remaining bread, mayo-side down.
  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Grill sandwiches, pressing down lightly with a spatula, until lightly toasted and cheese melts, about 3 to 5 minutes. Yields 1 sandwich per serving.

Nutrition Facts : Calories 76 kcal

FRICO-CRUSTED GRILLED CHEESE RECIPE BY THE DAILY MEAL ...



Frico-Crusted Grilled Cheese Recipe by The Daily Meal ... image

These days I make a good ole' grilled cheese with a loaf of dense country-style white bread and a little American cheese for good measure. I marry this classic couple with a heaping dose of grated Swiss and cheddar cheeses and create a frico-inspired crust with Parmigiano-Reggiano and salted butter. My cheese choices range from the bottom of the barrel to the top of the heap, but the resulting sandwich leaves little to complain about. This glorified grilled cheese has a shatteringly crisp exterior and the gorgeous melty center we all crave. -- Melissa ElsmoThis recipe by Melissa Elsmo originally appeared in The Pioneer Press.

Provided by THEDAILYMEAL.COM

Total Time 29 minutes59S

Prep Time 9 minutes59S

Cook Time 19 minutes59S

Yield 4

Number Of Ingredients 6

8 1/2-inch thick slices country white bread
3/4 cup freshly grated parmigiano-reggiano cheese
1 stick salted butter at room temperature
8 slices american cheese
1 cup shredded swiss cheese
1 cup shredded sharp cheddar cheese

Steps:

  • Step 1: Preheat the oven to 250 F.
  • Step 2: Spread butter generously over one side of a piece of bread. Sprinkle some grated Parmigiano-Reggiano on to your work surface and press the buttered side of the bread into the cheese until it adheres to the butter.
  • Step 3: Place a torn slice of American cheese on the unbuttered side of the bread and top with 1/4 cup of shredded cheddar and Swiss cheese. Top the shredded cheese with a second slice of American cheese.
  • Step 4: Spread another slide of bread with butter and press into the shredded Parmigiano-Reggiano. Place the bread, cheese side up, on the sandwich.
  • Step 5: Repeat steps 2-4 until you have four sandwiches.
  • Step 6: Heat a non-stick skillet over medium-high heat. Add the sandwiches (cooking in batches if needed) to pan and allow to cook until butter melts and cheese on the outside of the bread becomes golden and very crispy (about 3 minutes). Flip the sandwiches and cook for an additional 3-4 minutes on the second side until the cheese is crispy.
  • Step 7: Transfer the sandwiches to a parchment lined sheet pan and place in the oven for 12-15 minutes until the cheese in the center of the sandwich is a gorgeous melty mess.

Nutrition Facts : ServingSize 1 serving, Calories 842 calories, SugarContent 4 g, FatContent 61 g, CarbohydrateContent 35 g, CholesterolContent 165 mg, FiberContent 2 g, ProteinContent 40 g, SaturatedFatContent 37 g, SodiumContent 1497 mg, TransFatContent 1 g

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