April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 22. See all of our grilled cheese sandwiches >> here << .
We don’t want you to automatically think “bad” when you think of grilled cheese sandwiches…
Sure, deep fried chicken on sugary waffles, or straight cheese on a glazed doughnut might not be the official first choice of Olympians, but there are ways to make a grilled cheese sandwich actually good for you. Choosing actively healthy ingredients as “fillings” is a good first step, as is using some kind of bread other than just straight up white bread. And while piles and piles of melted cheese and butter by themselves are not so good, cheese in moderation is a decent source of calcium and protein (this is what we’ve been telling ourselves the last few weeks).
We chose colorful “super foods” that have various health benefits: avocado, red cabbage, dark green kale (obvs!), and bright orange sweet potatoes. We used fresh mozzarella just because it felt better (we have no idea if fresh mozzarella is truly any “healthier” than other types of cheeses, but we are going on the fact that it is slightly lower in calories) and obviously, a whole grain, whole seed bread for fiber and all that other omega-3 stuff.
For this sandwich, we skipped the butter completely and used olive oil to cook (we grilled at a very low temperature to keep the bread from burning) and smashed roasted garlic as the “buttery” spread on one of the slices of bread. It was incredible.
Super Food and Fresh Mozzarella Grilled Cheese
makes 1 sandwich
2 tablespoons olive oil for cooking
2 slices super seed-y, whole grain bread
fresh buffalo mozzarella, enough thin slices to cover one slice of bread
4-5 cloves roasted garlic, peeled
red cabbage, sliced and very lightly sauteed with olive oil and salt
kale, julienned and lightly sauteed with olive oil and splash of lemon juice
roasted sweet potato, sliced
quarter of an avocado, thinly sliced
fresh parsley leaves
salt and fresh cracked pepper to taste
Heat olive oil in a frying pan over low heat.
Spread one slice of bread with the smashed roasted garlic. Arrange the mozzarella slices on the other half.
Place the slices of bread in the oil in the frying pan, garlic and cheese side up (obviously). Season both the roasted garlic and the cheese generously with salt and pepper. Cover and cook until bread is toasted brown and cheese has started to melt.
Remove the grilled bread from the pan. On the slice of bread with cheese, add cabbage, kale, sweet potatoes, avocado and parsley. “Close” the sandwich with the other slice of grilled bread. Press together firmly.