This melt-in-your-mouth grilled cheese is what cheese lovers have been longing for! Try it with my Roasted Red Pepper Tomato Soup for true comfort food on a cold day.
Approximately 26 Carbohydrates. May vary depending on the bread you like.
Course Bread, Lunch
Cuisine American
Keyword Cheddar Cheese, Grilled Cheese, Low-Carb Bread, Mayonnaise, Monterey Jack Cheese, Parmesan Cheese, Roasted Red Peppers, Spinach
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 2
Equipment
Butter Knife
Non-Stick Frying Pan with Lid Or I prefer Cast Iron
Spatula
Toaster
cutting board
Sharp knife
Grill Press Optional
Ingredients
4Slices of your favorite low-carb breadI like Dave's Killer Bread, 13 carbs per slice
3TbspMayonnaise
1CupParmesan CheeseGrated
2Slices of Sharp Cheddar Cheese
2Slices of Monterey Jack Cheese
3TbspButter
1Jarred Roasted Red Pepper Squeeze out excess water on a paper towel to prevent a soggy sandwich
½CupFresh Spinach Leaves
Thinly Cut Avocado SlicesOptional
Instructions
Gather all your ingredients and tools to save time.
Partially toast bread slices so they are slightly firm but not crispy.
Spread mayonnaise on one side of each toast. Sprinkle Parmesan on top of the mayonnaise and press down gently to adhere. Place 2 toasts on cutting board, Parmesan cheese side down.
Heat half of the butter in a fry pan on medium-high heat until butter is bubbling.
On cutting board, top the 2 toasts in this order: cheddar cheese, roasted red pepper slices, spinach leaves, Monterey Jack cheese, and second toast, with the Parmesan sides up. Option to include avocado slices.
Place gently in fry pan. Cook for 5-7 minutes or until golden with the lid on fry pan. Lift both sandwiches from the pan to a cutting board. Melt the remaining butter in the fry pan.
Gently flip sandwiches and return them to the pan.
Press gently with a grill press or cover with a lid to help the cheese melt. Cook on low-medium heat until golden on the second side.
Transfer to cutting board to cool slightly before cutting.
Enjoy with my Roasted Red Pepper Tomato Soup or Gazpacho. Dip away my friends!!
This is a family fav that always satisfies a hungry crowd in the morning or afternoon. The delicious filling can easily be changed to your favorite ingredients. Enjoy warm straight from your oven or make ahead of time to serve at room temperature. The aroma in your kitchen will trigger any appetite.
Keyword Almond flour, Cheddar, Cheddar Cheese, Cherry Tomatoes, Eggs, Onion, Pie Crust, Piecrust, Spinach, Sweet Italian Turkey Sausage, Swiss Cheese
Prep Time 25 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 8
Equipment
Glass Pie Plate I prefer glass pie plates to see when the crust is golden.
Large Skillet I prefer cast iron, but your favorite frypan will work.
Spatula or Wooden Spoon
Measuring cups and spoons
Chef's Knife
Chopping board
Rubber spatula
Whisk
Large mixing bowl
2 Medium Bowls
Cheese grater
Cookie sheet
Colander
Aluminum Foil
Ingredients
1Lowcarbvana's Best All-Purpose Pie Crust or Buy 1 Pre-Made Pie Crust or Opt for No CrustCheck out this recipe! Quick, yummy, super easy! Can make ahead and freeze.
Cooking Spray or Butter
3TbspExtra Virgin Olive Oil (EVOO)
1LBSSweet Italian Turkey SausageGround or Links (casings removed)
½Bell PepperGreen, Red, or Yellow, Diced
½OnionYellow or White, Diced
8Large Eggs
2TspDijon Mustard
½CupHalf & HalfOr your milk of choice.
1TspFresh or Dried Dill
1TspEach of salt and pepper
¼CupRoasted red pepper Chopped
½CupChopped Frozen or Fresh Spinach Thaw and strain frozen spinach.
1CupSwiss or Gruyere CheeseA more intense cheesy flavor if you freshly grate it yourself, but pre shredded cheese is delicious too and saves prep time.
½CupCheddar Cheese Grated or shredded.
1TbspFresh Parsley
Instructions
Preheat oven 350 degrees Fahrenheit.
Gather all your equipment and ingredients to save you lots of time!
Coat sides and bottom of pie plate with cooking spray or butter.
Pick your pie crust option.
Dice pepper and onion.
In skillet, brown sausage in 2 Tbsp of EVOO on medium-high heat. Break up meat into small pieces in skillet and transfer to a medium bowl.
Loosen sausage pan drippings with a spatula and add 1 Tbsp of EVOO. On medium-high heat, add pepper and onion. Season with salt and pepper to taste and saute until soft.
In a large bowl, whisk eggs, mustard, Half & Half (or milk), and dill.
Stir in sausage, pepper, onion, sun dried tomatoes, and Swiss cheese.
Pour into prepared pie crust.
Sprinkle Cheddar cheese on top.
Place quiche on cookie sheet and bake for 35-40 minutes, until cheese is golden on top.
Cover with aluminum foil and continue baking for 10-15 minutes, until the crust is golden.
Cool before slicing. Garnish with parsley and serve with cherry tomatoes, and/or avocado slices.
Gather all "tools for the trade" including ingredients to save time.
Preheat oven to 450F.
Poke holes in potatoes with a fork. Microwave until tender. Once you can insert a knife in easily, they are done. Let cool.
If using fresh herbs, saute garlic and rosemary on med-high heat in evoo in skillet for 1-2 minutes, or just until garlic is slightly golden. If using dried herbs, they can be added later to the mashed potatoes.
Cut cooled potatoes in half lengthwise.
Scoop out the flesh using your paring knife and a spoon. Leave a border around the outer edge of potatoes. Place in the mixing bowl.
If using baby potatoes, scoop out flesh with a teaspoon and place in the bowl.
Rub evoo on the outside and inside of the potatoes. Season with salt and pepper.
Bake skin side up on sheetpan for 15-20 minutes, or until the bottom cutside edges are golden.
Mash potatoes with the sauteed (or dried) seasonings, butter and enough chicken broth to reach a creamy consistency. Add extra salt and pepper to taste.
Fill potato halves with half of the mixture. You can save or freeze the extra mashed potatoes.
Sprinkle cheese on top of potatoes and bake 15-20 minutes or until cheese melts.
Option to garnish with sour cream, bacon bits, scallions, or chives. Enjoy!
I never met a potato I didn’t like! Mashed, baked, or fried, I like them all….maybe because I picked so many in my youth. Melted cheddar and a hint of rosemary that lingers on your palate will leave you asking for more. Since this recipe uses only half the flesh of the cooked potato which makes it lower in carbs, yes, yes you can ask for more! It pairs well with lamb for a yummy Easter feast. Enjoy!
Gather all "tools for the trade" including ingredients to save time.
Preheat oven to 450F.
Poke holes in potatoes with a fork. Microwave until tender. Once you can insert a knife in easily, they are done. Let cool.
If using fresh herbs, saute garlic and rosemary on med-high heat in evoo in skillet for 1-2 minutes, or just until garlic is slightly golden. If using dried herbs, they can be added later to the mashed potatoes.
Cut cooled potatoes in half lengthwise.
Scoop out the flesh using your paring knife and a spoon. Leave a border around the outer edge of potatoes. Place in the mixing bowl.
If using baby potatoes, scoop out flesh with a teaspoon and place in the bowl.
Rub evoo on the outside and inside of the potatoes. Season with salt and pepper.
Bake skin side up on sheetpan for 15-20 minutes, or until the bottom cutside edges are golden.
Mash potatoes with the sauteed (or dried) seasonings, butter and enough chicken broth to reach a creamy consistency. Add extra salt and pepper to taste.
Fill potato halves with half of the mixture. You can save or freeze the extra mashed potatoes.
Sprinkle cheese on top of potatoes and bake 15-20 minutes or until cheese melts.
Option to garnish with sour cream, bacon bits, scallions, or chives. Enjoy!
