Lightened Grilled Cheese

Lightened Grilled Cheese


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Enjoy a guilt-free grilled cheese sandwich made with flatbread, fresh veggies, and a spread of basil pesto. Perfect to serve alongside a crunchy coleslaw.

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Time needed

15-20 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 2 Tbs. + 2 tsp. Lemon Juice
  • 4 Garlic Cloves
  • 3 Tbs. Toasted Pine Nuts
  • 1/4 C. Grated Parmesan Cheese
  • 1/2 C. + 2 Tbs. Olive Oil, divided
  • 1/4 tsp. Sea Salt, plus additional to taste
  • 4 oz. Fresh Basil Leaves
  • 2 slices Flatbread Rounds, quartered
  • 1 8 oz. ball Fresh Mozzarella, room temperature, thinly sliced
  • 1 Large Tomato, thinly sliced
  • 1 C. White Button Mushrooms, sliced

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In a food processor or high-powered blender, combine the lemon juice, garlic cloves, pine nuts, parmesan, and 2 tablespoons of olive oil. Process mixture until a paste forms. Add 1/4 teaspoon of salt and the basil leaves. Continue processing the pesto, gradually adding the rest of the olive oil save for 2 tablespoons. Season with additional salt as needed. Brush one side of each piece of flatbread with the remaining 2 tablespoons of olive oil. Place four pieces on a clean work surface oiled-side-down. Spread each piece with a dab of pesto sauce. Layer atop each piece, in order, a few slices of mozzarella, a few slices of tomato, 1/4 cup of mushrooms, and another few slices of mozzarella. Top each sandwich with one of the remaining slices of flatbread, oiled-side-up. Warm a large nonstick skillet over medium-low heat. Place the sandwiches in the skillet. Grill for about 2 minutes until flatbread turns golden-brown, then flip and grill the other side for about 2 minutes. Serve warm.

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