Ok, grilled cheese is one of those comfort foods that despite my best efforts to make healthy, I fail. Always looking for more decadent cheeses, more flavor combinations to add in and just more of the gooey awesomeness that is melted cheese. This time I had some leftover gruyere that I knew would be perfect with turkey. It needed some balance and tomatoes provide just the right acid to cut through the rich cheese. The result? Amazing. Seriously, it was very good and so simple. By lightly brushing the bread with olive oil before grilling instead of using butter, it makes this as healthy as grilled cheese can be modified to be when using decadent cheeses.
Tomato, Gruyere, and Turkey Grilled Cheese
Makes 2 whole sandwiches
- 1/3 lb Turkey Meat, deli style
- 1 small Tomato, sliced
- 1 c Gruyere, shredded
- 1/2 tsp. Parsley, minced
- 4 slices Whole Wheat or Multi Grain Bread
- 2 tbsp. Dijon Mustard
Place a pan over medium heat. Spread the dijon on all 4 slices of bread, 1/2 tbsp each slice. Sprinkle the cheese over the mustard, 1/4 c each slice. On two slices, add the tomatoes and sprinkle with the parsley. On the other two slices add the turkey. Combine the two halves together tomato to turkey. Lightly brush the top slice of bread with olive oil. Place the sandwiches in the pan oil side down, now able to lightly brush the now topside with olive oil and cook until golden brown about 5 min. Turn over and cook on other side until golden brown and cheese is melted. About 5 minutes. Serve with a side salad or fruit.