January was a good month for me. I decided to go dairy free at the first of the year and have had positive results thus far. I’ve felt less bloated, more energized, and my digestive tract seems happier.
Even though it’s been a positive trial it hasn’t been easy. I haven’t had ice cream for a whole month, not kidding. And I’ve had to go sans-cheese for our weekly pizza dinners. Such suffering – I know. But considering the benefits, it’s been well worth the sacrifice.
I used to be lactose intolerant as a kid and kind of “grew out of it” or so I thought. But in eliminating certain items from my diet this past month I’ve realized that milk, cream, ice cream, yogurt and whey protein powders are enemy number one. Cheese and butter, not so much, especially since I eat them in such moderation anyway. So moving forward I’m going to stay mostly dairy free, allowing only limited amounts of butter and cheese – hence the reason for this ooey, gooey, grilled cheese sandwich.
Oh grilled cheese, I’ve missed you…
The grilled cheese of my youth was flimsy, unsubstantial and made with fake cheese “product.” Ew.
This grilled cheese is made with hearty whole grain bread, aged white cheddar, and a choice of two fillings. Yes, we have choices! Caramelized onions or tart green apples. I don’t want to sway your opinion either way but… the onions have it in the bag.
I was fully expecting the apples to win with their tart, sweet crunch. But the caramelized onions play off of the cheddar so well that the savory version was my favorite. What I’m going to try next time is roasting the apples to make them more of like a pie filling, so their sweetness will really stand out. Sound like a good idea? It does to me.
There’s no turning back now.
Check back Thursday for a super simple soup recipe to dunk your grilled cheese in – sweet and savory alike!
- 4 slices hearty, whole grain bread
- 2 thick slices aged white cheddar cheese
- 1-2 Tbsp butter (I used Earth Balance)
- 1 tart green apple OR 1/2 yellow onion, thinly sliced
- If using onion, add onions to a skillet over medium heat lightly sprayed with non-stick spray. Cook onions until soft, light brown and caramelized, stirring occasionally – about 5-8 minutes. Set aside.
- Toast your slices of breadly lightly in the toaster so they are more crisp (optional). Then lightly spread butter on one side of each slice.
- With the skillet over medium, add two slices of bread buttered side down and top each with one slice of cheese. Then top with a healthy portion of caramelized onion OR sliced green apple and then top with the other slice of bread – buttered side up.
- Cook on each side until golden brown and crisp – 2-3 minutes – being careful not to burn.
- Slice in half and serve warm. Reheats well the next day under the broiler.