How To Make A Healthy Grilled Cheese Sandwich

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I’ve been working hard lately cooking up some new recipes so I haven’t had a lot of free time. Workouts are never going to be sacrificed, so the house has kinda fallen by the wayside. OK, it’s still pretty clean since I’m an obsessive clean freak but it’s more cluttered with piles of stuff here and there. Urgh, I hate clutter.

I had a meltdown yesterday since I couldn’t find anything in the pantry without risking life and limb with things falling on me. I also had no idea what was hiding in there so I got to work cleaning everything out. Old spices were tossed since they weren’t useful anymore, gone are all the expired boxes. It looks amazing now and is so much easier to find things!

After I finished I was starving and decided to try making a grilled cheese sandwich for lunch. Is it possible to make a healthy grilled cheese sandwich? You betcha it is. I even made my own bread and it’s so much simpler than you’d expect. I borrowed a recipe from my Instagram fam and changed the ingredients just slightly. The bread was awesome! I made this version savory to go with the grilled cheese, but I plan to try a sweet version next time.

Healthy Grilled CheeseGrilled Cheese on Coconut Flour Bread

  • 2 Tbsp coconut flour
  • 1/2 cup egg whites
  • 1 tsp psyllium powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp baking powder
  • 1/4 cup fat free cheddar cheese (sliced or shredded)

Mix everything but the cheese in a small bowl until well blended. Make sure there aren’t any dry lumps. Let the batter sit for 2 – 3 minutes so it thickens up.  Heat a non-stick pan over medium heat. Spread half the batter in either a pancake shape or square bread shape in the pan. Cook like a pancake, flipping when the bottom side just starts to brown.

When both sides of the first piece are done, remove from heat and set it aside. Repeat with the second half of the batter. Place the cheese between the two bread slices and grill in the same pan until the cheese is melty. Remove from heat, slice in half and enjoy! Makes one sandwich at 183 calories – 24g protein, 16g carbs, and 2g fat.

I used shredded cheese since that’s what I had in the fridge, but slices would have been easier to slap between the pieces of bread. Shredded definitely worked well even though I had to balance the shreds a bit.  You can play around with the amounts of onion and garlic powder so they taste how you like them. You could even throw in a pinch of cayenne pepper or chili powder for some spice.

I was really surprised at how well the bread held together. It wasn’t crumbly at all and was full of flavor and fiber. I might try grilling my pumpkin sandwich next time or a slice of meatloaf.  Next time I’m doing a version of a Monte Cristo. 😉

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