With a crispy crust and melted cheese filling, an old-fashioned grilled cheese sandwich never fails to hit the spot for a quick lunch or light supper. This lightened-up, lactose free version takes its inspiration from the pressed ham, cheese and pork sandwiches popular in Cuban cafes. A little pickle and a hint of mustard give the sandwich a lift. Grilled cheese should be casual and fun-improvise with what you have on hand, or try the variations below. If you own a panini press or contact grill (aka George Foreman Grill), grilling the sandwiches is a breeze, but you can also use a skillet. Pressing the sandwiches with a weight (see directions in recipe) makes them extra crispy.
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
4 slices whole-wheat sandwich bread
3 ounces Cabot Sharp Light Cheddar, thinly sliced, divided
1 (1-ounce) slice low-sodium deli ham, halved
2 ounces sliced cooked skinless chicken or turkey breast
2 tablespoons coarsely chopped dill pickles
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PREHEAT panini press or contact grill, if using.
MIX mustard and mayonnaise in small bowl. Spread over bread slices. Place half of cheese over 2 slices of bread. Top with ham and chicken (or turkey). Sprinkle with pickles, then top with remaining cheese and bread slices, mustard-side down. Spritz both sides of sandwiches with cooking spray.
PLACE sandwiches in panini press or contact grill; cook for 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set piece of foil on top, then weight with heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook for 2 to 4 minutes, or until underside has browned. Turn and cook for 2 to 4 minutes more. Cut sandwiches in half and serve immediately.