Seems like everything gets it’s “own month” dedication these days. And apparently the grilled cheese sandwich takes center stage for April. That’s right, April is National Grilled Cheese Month. Who knew? Not I, obviously. Or I wouldn’t have posted my Grilled Fontina with Grapes on Ciabatta and Goat Cheese with Chocolate in March.
But I never run out of grilled cheese recipes to showcase. This one, brought to you from Cooking Light, is Paul’s favorite.
I’ve made it several times and he always says, “This is the absolute best grilled cheese sandwich I have ever had.” And actually, he’s right.
Psst…the secret is actually in the thyme spread.
Grilled Muenster with Turkey, Tomato, and Thyme Spread
Makes 2 sandwiches
Prep time: 15 minutes
Cook time: 6 minutes
• 1 tablespoon minced red onion
• 3 tablespoons fat-free sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 4 teaspoons butter, softened
• 4 slices sourdough bread
• 6 (1-ounce) slices fat-free, honey-roasted smoked turkey breast
• 4 (1/2-inch-thick) slices tomato
• 2 (1/2-ounce) slices Muenster cheese
Combine the first 4 ingredients in a bowl. Spread 1 teaspoon butter on one side of each bread slice. Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).
Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.