It’s everyone’s favorite go-to comfort food. It’s probably one of the first dishes that you learned to make in college after long nights of drink … er, studying. And all that gooey, buttery, crunchy, cheesy-goodness is one reason why we weighed more by senior year, than we did as freshmen.
If you’re a fan of grilled cheese, but worry about the calories, here’s a cool trick that creates a richer-tasting lighter version of the original sandwich!
To make this masterpiece you need a nonstick pan, bread, cheese and … wait for it … a teaspoon or two of mayonnaise.
Start by putting the pan over low heat. Normally at this point, you’d drop a chuck or two of butter into the pan, but you can avoid that step altogether. Lower your eye brow … I know what I’m doing. Next, take two slices of bread and spread each slice with even coats of mayo. Place one slice in the pan with the mayo side down. After adding a slice of your favorite cheese to the top of the warming bread, place the second slice of bread on top – mayo side up. After letting it cook until the bottom (pan side) is golden brown, flip the whole sandwich over and cook the other side until it too is gleaming with goodness. Next, remove the sandwich from the pan and enjoy!
Here’s the secret to this new cheesy classic: mayonnaise has (roughly) 1/2 the calories of butter, spreads better (which is absolutely crucial when you’re a little shaky from all that studying), and has a higher smoke point – which means that it won’t burn as easily. Best of all, the oil and egg in the mayonnaise brown easily while adding a delicious flavor and creamy texture to the bread.