A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.
1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.
3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 4|
|Calories from Fat: 137 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 43.2mg||13 %|
|Sodium 495.5mg||17 %|
|Potassium 1096.1mg||29 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 13.9g|
|Protein 15.7g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 265
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