Grilled Cheese and Tomato with Chipotle Mayo
- 1 of 3 Spread bread slices on a large cutting board. Spread 1 tsp butter on one side of each slice. Place slices, buttered side down, back on board. Divide chipotle mayonnaise among slices, 1 tsp on each.
- 2 of 3 Divide shredded cheddar among 6 of the slices, 1/4 cup on each, compacting slightly so that cheese sticks together. Top each with sliced tomato and 1/4 cup of the shredded Gouda, compacting slightly. Sandwich with remaining bread slices, mayo side down.
- 3 of 3 Heat a large, lidded nonstick skillet over medium-low heat. Once heated, add 2 sandwiches to skillet. Cover and cook 2 to 3 minutes, compressing gently with spatula. Flip sandwiches and cook 2 to 3 more minutes.
Servings Per Recipe: 6
Per Serving: 1050 mg sodium, 0 null Mark as Free Exchange, 84 mg chol., 16 g sat. fat, 534 kcal cal., 29 g Fat, total, 48 g carb., 2 g fiber, 20 g pro.