How is it that the entire month of April nearly passed by without me knowing that April is Grilled Cheese Sandwich Month?
Now I don’t have a TV, nor do I listen to the radio, but I am on the internet ALL THE TIME. You’d think I’d have heard about this.
There were signs. Like when Foodie.com emailed me about a contest they were holding for the best grilled cheese sandwich. (I submitted my Grilled Cheese and Apple Sandwich with Sriracha Butter.) Or when grilled cheese sandwiches suddenly started popping up all over every food photo sharing site around. But it wasn’t until Kevin’s ridiculously yummy looking Sweet Chilli Chicken Grilled Cheese Sandwich over at Closet Cooking caught my attention that I suddenly realized what month it was. It’s Grilled Cheese Sandwich Month, oh ya!
I felt a bit conflicted looking at all the ooey-gooey sandwiches around. I wanted to participate, but I’m supposed to be doing this “healthy thing.” And as good as Chickpea and Zucchini Fritters are, they’re no grilled cheese sandwich.
But wait! Growing up we always at grilled cheese sandwiches that were topped with tomatoes and onion and baked in the oven. It was obviously my mother’s way to make something kid friendly also a little healthier. So here’s my version and I’m calling it healthy. It does have three different vegetables, whole wheat bread and no butter, so I figure I’m allowed to call it healthy. But don’t worry, this grilled cheese sandwich will satisfy all those ooey-gooey grilled cheese sandwich cravings you have.
While you’re waiting the cheese to melt on your sandwich, stop by and check out the new Resources for Food Bloggers and 10 Photography Tips for New Food Bloggers pages. They’re both still works in progress, but hopefully you’ll be able to find some useful information over there 🙂
- Whole wheat bread
- Cheddar cheese
- Bacon, cooked
- Tomatoes, sliced
- Onion, minced
- Fresh basil leaves
- Salt and pepper
- Preheat your oven to 350 degrees.
- Lay out the slices of bread on a baking sheet and layer the cheese, bacon, tomatoes, onions and basil on each slice. Season with salt and pepper.
- Bake for 15 minutes, or until cheese has melted.
- Remove from the oven and slice in half or quarter triangles.
Latest posts by Kristen Stevens (see all)
- Sweet and Spicy Yam Wedges - December 1, 2016
- Red Wine Chorizo Bites - November 29, 2016
- Spaghetti Squash Carbonara with Butternut and Broccoli Spears - November 25, 2016