[Food Tip: You probably never will use an entire can of chipotle peppers at one meal. After opening a can, freeze the remaining peppers in individual freezer bags for later use. ]
A wonderful twist on the classic grilled cheese and a great way to sneak extra vegetables into your day (one sandwich supplies two servings of vegetables!). Roast the peppers a head of time and this sandwich takes only 12 minutes from start to finish. You also can freeze these sandwiches once cooked, then microwave to reheat. If you can’t find sun-dried tomato paste at your grocery store, increase the tomato paste to 3 tablespoons instead. You can substitute tart apple slices for the tomato for a crunchy, sweet flavor.
1 tablespoon sun-dried tomato paste
2 tablespoons tomato paste
1 teaspoon canned chipotle pepper, diced
2 teaspoons honey
6 slices French or sourdough bread
6 ounces low-fat cheddar cheese, grated
3 firm medium tomatoes, sliced thin
3 thin slices red onion
1 yellow pepper, seeded, sliced into 6 slices and roasted*
1/2 cup cilantro, chopped
Heat nonstick skillet or griddle.
1) Blend pastes, chilies, and honey. Spread 1 tablespoon mixture on one side of all 6 slices of bread.
2) Divide half of cheese equally and place on 3 slices of bread, paste-side up. Top with tomatoes, red onion, roasted yellow pepper, cilantro, and second half of cheese. Top with remaining 3 slices of bread, paste side inwards.
3) Spray skillet/griddle with cooking spray and arrange 3 sandwiches. Cook until each side of bread is golden brown, approximately 5 minutes per side. Serve warm.
* To roast yellow peppers, place on cookie sheet sprayed with cooking spray. Bake at 425 degrees turning occasionally, until skin begins to bubble and turn brown in places. Peppers should be tender, but still firm, approximately 15 minutes. Makes 3 sandwiches.
Nutritional Analysis per sandwich: 312 Calories; 18 percent fat (6 grams); 3 grams saturated fat; 26 percent protein; 56 percent carbohydrate; 4 grams fiber.