This is one of my go to lunches, and the best part is you can use almost any combination of cheeses you have in the house. This dish makes me nostalgic, and the lightly salted exterior makes me lick my fingers and brings me back to childhood. Truffle salt is cheaper than truffle oil and will go a long way in your kitchen, plus it adds such a sophisticated twist to any dish, I recommend you pick some up. I know the Dijon mustard seams like a strange thing to add, but it adds more creaminess to the sandwich that allows you to use less cheese. Try it once, you just might like it.
What you will need to feed 1 very happy grown-up-
2 slices whole wheat bread
⅛ cup of low fat cheese*, today I used a combo of Gruyere, Gouda and Parmesan WOW!
½ tbsp Dijon mustard
1 tsp extra virgin olive oil (I have a handy Misto, a spray can for my oil I highly recommend)
Black Truffle salt to taste
Place bread on plate, spread mustard on one side of both slices. Shred the cheese with the finest grater you have then spread out on top of one slice, close slices of bread together. Heat a pan on med-high, use brush to coat pan with ½ the oil (or spray with your handy Misto) place sandwich on pan and cook to desired brownness. Coat the side up with ½ of the remaining oil (or spray w/ Misto) and sprinkle very lightly with salt, flip repeat on other side, flip again, wait a few seconds then remove sandwich from pan. Place on your plate and cut, that’s it! Enjoy!
*If you are rolling your eyes at me now, thinking “come on girl I want more cheese than that”, OK fair for 80 more calories you can double the cheese. But here is how I look at it, I look at my calories allowed per day like a budget, and by budgeting my lunch a bit I can have a glass of wine tonight with dinner. So the choice is up to you, just plan it out. This meal has loads of Calcium and Potassium, good for your bones and muscles! Some protein and fiber round it out to be a great meal.
Check out my cookbook recommendation page, my favorite book Pretty Delicious inspired this meal.