Skip to main content

We’ve updated our Terms & Conditions and Privacy Policy. By using this site, you agree to these terms.

Perfect for cheese lovers on a cold day

Dietitian Emily Newhard’s modified grilled cheese recipe contains whole grains and is high in fiber, low in fat.

Serves 2

4 slices whole-grain bread, such as Pepperidge Farm or Dave’s Killer Bread
4 slices (3 oz.) of part-skim mozzarella cheese 
1 oz. grated gouda cheese
2 tbsp. stone ground mustard 
2 tbsp. raspberry jam 
8 fresh basil leaves, cut into ribbons
Pan spray 

Directions: 

  1. Heat a large skillet over medium-low heat and spray with pan spray. 
  2. Spread two slices of bread with mustard and the other two with jam. 
  3. Top the slices with the mustard with two slices each of mozzarella cheese, ½ oz. of grated gouda and a sprinkle of basil leaves. 
  4. Top the sandwich with the other piece of bread with raspberry spread and place on griddle. 
  5. Toast each side on griddle 3-4 minutes, or until each side is browned and cheese is completely melted. 
  6. Serve each sandwich with a side of mixed greens and piece of fresh fruit, for a complete meal.
Healthy Grilled Cheese