grilled cheese with a twist

I was practically raised on grilled cheese sandwiches and still associate them with comfort on a cold winter day. But, I also know they probably aren't the healthiest lunch item (especially when the bread has been liberally coated with butter before frying). So I was looking for a healthier, but tasty alternative and came across this recipe from Southern Living. It uses goat cheese, which for me is a bonus, because it is my absolute favorite cheese and if you have a problem with dairy it is a great alternative. 

Goat Cheese and Strawberry Grilled Cheese

Spread 1 (4-oz.) goat cheese log, softened, on 1 side of 3 whole grain bread slices. Spread 4 1/2 tsp. red pepper jelly on 1 side of 3 whole grain bread slices; layer with 3/4 cup sliced fresh strawberries, 6 large basil leaves, and 1 1/2 cups fresh watercress or arugula. Sprinkle with salt and pepper to taste. Top with remaining bread, goat cheese sides down. Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.

And if you just can't give up that gooey cheese goodness, here is a great grownup grilled cheese from springpadit  using only one bread slice. It's not really low on carbs, but a pretty healthy choice.

The Oregano Open Faced Grilled Cheese

Serves 4

Ingredients:

4 slices multigrain bread, lightly toasted

8 slices part-skim mozzarella cheese (1 ounce

2 plum tomatoes, cut into 16 thin slices

1 teaspoon Oregano Leaves

Top the lightly toasted bread with the cheese, tomatoes, and oregano and place under broiler until cheese has melted.

Linking up this Tuesday with:
 Tasty Tuesday