Olive Tapenade Grilled Cheese

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Tonight we were going to have a simple supper with not much cooking involved. The decision was made to make a grilled cheese sandwich. I wanted to dress it up a bit, so added a tablespoon of olive tapenade. I buy an olive tapenade that I love from Trader Joe’s. This particular one can be found in their refrigerated section, but they also have a jarred tapenade that is in the same area you would find jarred olives. They are both equally good.

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I like to make my grilled cheese using lower fat cheese. Tonight I used a reduced fat white cheddar – also found at Trader Joe’s. It has 50% less fat and 35% fewer calories than regular cheddar.

It’s just personal preference for me. I try to eat, and cook, lower fat with everything I make … that’s just the way I roll. I think it’s possible for dishes to have a lot of flavor using less fat and bringing flavor in with herbs and spices.

I found a fabulous sourdough bread this week at Sprout’s Farmers Market. It is a rosemary sourdough bread. This bread tastes and smells amazing. I toasted the bread this morning for my breakfast and it just smelled so good. I decided to use this bread again tonight in making my grilled cheese sandwich … it worked out perfectly.

I spread margarine on the outside of both pieces of bread. For my margarine, I like to use one that is on the healthy side. It is Smart Balance.

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Our dinner tonight was simple and satisfying. A few carrot sticks served on the side, and dinner was complete. This sandwich may even meet my sister, Cherie’s, criteria of no more than a few ingredients in a recipe. How about this, Cher?

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Ingredients for one Sandwich

  • 2 slices rosemary sourdough (or any bread you like)
  • 2 slices lite cheddar
  • 1 tablespoon olive tapenade
  • 2 tablespoons margarine (or butter if you prefer)

Directions

Spread margarine on two slices of bread. Lay one slice of cheese on the bottom slice of bread and add the olive tapenade. Top with the second slice of cheese and cover the sandwich with the second slice of bread. Grill your sandwich in a sauté pan until the bread is crispy and the cheese has melted. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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