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Two Grown Up Grilled Cheese Recipes
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Elaine Magee, MPH, RD posted:
Inspired by the grilled cheese restaurant mentioned in my most recent blog, I made two types of grilled cheese tonight for a fast, friday night dinner. My pretty picky husband really enjoyed them as did I. Check out these two grilled cheese options and feel free to get creative yourself with your own grown up grilled cheese inventions!

---Fontina Mushroom Grilled Cheese---
* Begin heating nonstick frying pan over medium-high heat. Coat pan with canola cooking spray and add sliced portabella mushrooms on one side of pan and onion slices on the other. Coat the tops with canola cooking spray. When lightly brown on the underside, flip mushroom and onion slices over to lightly brown other side. Remove mushroom and onion slices to a plate until needed.
* Spray one side of your whole grain sourdough bread (or similar) with canola cooking spray.
* Place bread, sprayed side down, in the nonstick frying pan (still over medium-high heat).
* Layer slices of smoked fontina, sauteed portabella mushroom slices, and caramelized onions on top of bread then top with the second slice of bread and coat the top with canola cooking spray.
* When underside is toasty brown, flip sandwich over to brown other side. ENJOY!

---Chicken Chutney Grilled Cheese---
* Spray one side of your whole grain sourdough bread (or similar) with canola cooking spray.
* Place bread, sprayed side down, in the nonstick frying pan (still over medium-high heat).
* Layer slices of brie then grilled chicken breast (boneless/skinless) on top of bread
* Spread a couple teaspoons of mango chutney on the underside of the second slice of bread. Spray the other side with canola cooking spray then add the second slice, sprayed side up, on grilled cheese in frying pan.
* When underside is toasty brown, flip sandwich over to brown other side. ENJOY!
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