I love grilled cheese–I will sometimes order it exclusively at restaurants, even knowing it’s one of the most basic recipes on the planet and not really worth $6 + tip. One more peg against my childhood favorite is that a “carb + dairy fat” sandwich isn’t always the most excusable lunch/dinner/snack to eat–so I needed my grilled cheese to grow-up with me.
I use Dave’s Killer Bread: 21 whole grains and Tillamook butter! I feel bad if you don’t have this bread in your store–but it’s slowly making it’s way east. Tilapia is a sturdy white fish. It’s cheap, 0 carbs, 7g protein, has no fish smell, and is absolutely flavorless–I love it. A protein-rich food canvas, perfect for painting flavor on top of. You can buy this in most stores, frozen and usually individually packed.
- 2 slices of bread
- Butter, softened
- 1 Tilapia filet, cooked (I use the microwave–ha!)
- Shredded Asiago cheese (Well, I use three-cheese italian)
- Appx. 1 tsp mayo
- Appx. 2 tsp pesto (I use store-bought, it’s easier)
- 1-2 pickled jalepenos, finely diced
Apply softened butter on the outside of the bread. Mix together cheese, mayo, pesto, and jalepenos.
Place butter-side down on the pan (medium-heat), spread on cheese mixture, plop on cooked tilapia. I sprinkle a little salt/pepper on the tilapia at this point.
Place remaining bread on top, butter-side out. When bread is browned nicely, flip the whole thing over. When the cheese is melted, or the bread is nicely browned you are done. Enjoy!