By Kathy Biernat
Category: Main Meals
While grilled cheese is traditionally thought of as a lunch food, these are so filling, that served with a pickle and a small side of potato salad or coleslaw it definitely counts as dinner!
1/4 c low-fat cream cheese, softened
3 green onions- sliced thin, mostly whites and a few greens
4 fresh basil leaves, chopped
2-3 TBS margarine or butter
4 slices bread
1/2 TBS Everything But the Bagel seasoning (Trader Joes has a great one (also available on Amazon), but a mixture of 1/4 tsp each of salt, dried minced garlic, poppy seeds and sesame seeds can also be made)
4 slices of cheese - any type, cheddar or Pepper Jack is a favorite)
4 slices of red onion cut into half-moons
4 slices of tomato cut thin and into half-moons
Combine the cream cheese, green onions, chopped basil, and the seasoning mix. You don't need to beat it, but it should be smooth.
Butter one side of each piece of bread. Place the bread, butter side down, on a medium-hot griddle or pan.
Toast the bread on one side and place on a cutting board, toasted side up. Turn the griddle to low to avoid burning any remaining butter.
Spread the cream cheese mixture on the toasted sides of the bread (this is the inside of the sandwich- don't skip this step, it gives it a great crunch!).
On top of the cream cheese mixture for two of the pieces of bread, layer one piece of cheese, one piece of red onion, and one piece of tomato. Place a piece of the toasted bread over each of these. Turn the griddle back to medium and melt additional butter if necessary.
Carefully place the sandwiches back on the griddle and toast both sides ( about three minutes per side).
After removing from the griddle, wait a minute before slicing in half, then ENJOY!