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1/4 cup bottled roasted red peppers
2 tablespoons reduced-fat mayonnaise
1 teaspoon white wine vinegar
1/2 teaspoon hot pepper sauce
6 ounces Cabot Sharp Light Cheddar, grated (about 1 1/2 cups)
1/4 cup chopped fresh basil
1 tablespoon finely chopped green onion
8 slices whole-wheat bread
Nonstick cooking spray
1 large tomato, thinly sliced
Bread of choice

1. Place peppers on several thicknesses of paper towels and blot dry; chop and set aside.

2. In medium bowl, mix together mayonnaise, vinegar and pepper sauce. Add cheese, basil, green onion and reserved red peppers; stir gently to combine.

3. Coat one side of each bread slice with cooking spray. Arrange 4 slices coated-side-down on work surface. Spread each with one-fourth of cheese mixture and top with tomato slices. Add remaining bread slices, coated-side-up.

4. Heat large nonstick skillet over medium heat. Add sandwiches and cook, turning midway, until bread is lightly browned and cheese begins to melt, about 3 minutes per side. Transfer to plates, cut in half on diagonal and serve at once.

Grand Prize Winner from Jackie Millis, RD, of Jackson Heights, NY