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.
Triple-Cheese Grilled Cheese Sandwich
Approximately 26 Carbohydrates. May vary depending on the bread you like.
Equipment
- Butter Knife
- Non-Stick Frying Pan with Lid Or I prefer Cast Iron
- Spatula
- Toaster
- cutting board
- Sharp knife
- Grill Press Optional
Ingredients
- 4 Slices of your favorite low-carb bread I like Dave's Killer Bread, 13 carbs per slice
- 3 Tbsp Mayonnaise
- 1 Cup Parmesan Cheese Grated
- 2 Slices of Sharp Cheddar Cheese
- 2 Slices of Monterey Jack Cheese
- 3 Tbsp Butter
- 1 Jarred Roasted Red Pepper Squeeze out excess water on a paper towel to prevent a soggy sandwich
- ½ Cup Fresh Spinach Leaves
- Thinly Cut Avocado Slices Optional
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!!
