There’s something so comforting about a grilled cheese sandwich. Crunchy on the outside, gooey on the inside with delicious melted cheese.
In college, it was an easy meal to live on. I used to make mine with several sheets of plastic American cheese-product and enough butter to make even Paula Deen wince.
But as I started eating healthier, and dropping the 30-plus pounds I gained in school, those grilled cheese sandwiches became a rare indulgence.
Now I know how to make a delicious, healthy toasted sandwich that satisfies everything I want in a grilled cheese, without all of the fat and artificial ingredients. This Smoked Gouda Grilled Cheese with Arugula and Roasted Red Peppers is a healthier recipe for those grilled cheese lovers out there.
Think you can’t enjoy grilled cheese and eat healthy? We can help with that.
The secret, besides making sure it’s not overloaded with cheese (sorry, kids), is choosing flavorful, quality ingredients that offer the most bang for calories.
Our yummy smoked gouda grilled cheese uses smoked gouda, a boldly flavored cheese, so you can use less and still love it! A light spreading of Dijon mustard, roasted red peppers, and peppery arugula make this a grilled cheese sandwich you will crave.
Smoked Gouda Grilled Cheese with Arugula and Roasted Red Peppers
This healthier Smoked Gouda Grilled Cheese sandwich has bold roasted red peppers, creamy Dijon mustard, fresh arugula, and smoked gouda cheese.
- 2 slices sprouted whole-grain bread
- 1 tsp. Dijon mustard
- 1 oz roasted red bell pepper strips
- 1 slice medium tomato
- ¼ cup fresh arugula
- ¼ cup shredded smoked gouda cheese (1 oz)
- ½ tsp. olive oil
Spread mustard on one slice of bread.
Top with pepper strips, tomato, arugula, cheese, and second slice of bread. Set aside.
Heat oil in medium nonstick skillet over medium high heat.
Add sandwich; cook for 2 to 3 minutes, or until golden brown. Flip, then cook for 3 to 4 more minutes or until cheese has melted.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Serve open-faced with a side of veggies and protein for lunch.
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Photo by Kirsten Morningstar