Did you know today is National Grilled Cheese day? Who knew?!
Almost everyone can think back to their childhood or times with their children, and remember eating a grilled cheese. The two warm slices of bread and cheese oozing out from the middle. You can now make a grown-up cheese that will be healthier for you, but still give you that comfort feeling!

Tips to lighten up your grilled cheese:
– Go easy on the butter. I use Brummel and Brown persoanlly
– Up the fiber. I use whole grain toast for my grilled cheese
– Add some fruit or veggies. Sliced apples, tomatoes or avocados tastes great on a grilled cheese!
– I use 2% or Sargento thin slices of cheese on my sandwich. Switch it up and try something different besides cheddar! I love using pepper jack!

Here is a recipe to try:

Recipe: Chicken and Avocado Grilled Cheese Serves: 1

Ingredients:
1 teaspoon olive oil (or I use Brummel and Brown spread)
2 slices multigrain bread
1/2 tablespoon honey mustard
1/2 grilled chicken breast, sliced thin
1/8 avocado, sliced
1/8 red bell pepper, sliced
1 1/2 ounces low-fat Swiss cheese (I like Sargento thin slices)

Directions:
Brush olive oil on one side of both slices of bread and place oil-side down on a cutting board. Top each slide with half the cheese and brush honey mustard on top. Layer chicken, avocado, and bell pepper on top of one piece of bread, then top with other piece. Place sandwich in a pan over medium-high heat and place a plate on top to act as a weight. Turn the heat down to medium after a minute and cook for 2 to 4 minutes on each side, checking every minute or so, until melted to your liking.

Nutrition score per serving: 511 calories, 22g fat, 30g carbs, 46g protein
Recipe provided by Spencer Rubin of Melt Shop