Carla Hall's Provolone Encrusted Bacon Grilled Cheese Sandwich OZZIFIED

Believe it or not, without the fondue, this decadent sandwich is under 300 calories!

·         2 sm. slices Rustic sourdough, French or other low glycemic white bread – 83 calories

·         1 slice low-fat cheddar cheese, cut in half or ¼ cup shredded light cheddar – 80 calories

·         1 slice bacon, cooked – 35 calories

·         2 slices ultra-thin provolone cheese – 80 calories (if you can’t find ultra-thin, just cut a slice regular provolone into 2 half-circles – it will fit the smaller bread slices perfectly)

·         Light misting of olive oil - 20 calories (10 calories per side)

·         1 serving (2oz) Simple Reduced Fat Fondue (recipe below) 145 calories

Directions:

1         Put the low fat cheddar on both slices of bread.

2         Top with a slice of bacon, broken in half to cover the sandwich.

3         Put the two halves together with the bacon in the middle.

4         Spray the sandwich on both sides with a light misting of olive oil. If you don’t have a mister, put a light coating of butter. It’ll change the fat and calorie count, but it’ll be delicious!

5         Grill the sandwich on both sides until the bread is lightly browned and the cheese has started to melt.  

6         When the sandwich is flipped to grill on the second side, begin heating a slice of provolone in a nonstick skillet.  When the sandwich is done grilling on both sides & the provolone is looking lacy, place the grilled sandwich on top of the hot, lacy provolone cheese. When the cheese on the bottom is browned, place the second slice of provolone on top of the sandwich then flip and cook until the cheese is brown all around. (If you want to save on dishes, fold one slice of provolone in half & lay on top of the grilled side while the bottom continues to grill. Flip once the second side is done grilling, then top that side with the second slice of provolone, folded in half)

7         Remove from pan & cut into strips. Dunk into the fondue & take a big bite. If you’re skeeved out by double-dipping, cut the sandwich into bite sized chunks or ladle the fondue into individual cups. Don’t worry about the fondue getting too cold this way – it won’t last long enough for that to happen – well it didn’t at our house, anyway!

Simple Reduced Fat Fondue Recipe:

·         ¼ pound (125 grams) reduced fat Swiss cheese

·         1-1½ tsp flour

·         ½ c white wine, preferably dry, optimally a German wine

·         1 -2 TBSP grated Parmesano Reggiano cheese

·         1 garlic clove, sliced in half

·         Fresh grated nutmeg

Directions:

1         Shred the Swiss cheese if it isn’t already shredded. If you’re only able to find reduced fat Swiss in slices, roll the slices and cut into shreds with a sharp knife.

2         Toss the Swiss cheese in the flour, coating as much of the shreds as possible.

3         Rub the garlic clove, cut side down, in the pot.

4         Add the wine & heat, DO NOT BOIL.

5         When the wine comes to a slow simmer, add the Swiss cheese a little at a time, stirring constantly with a non-reactive (wood or plastic, no metal) spoon, until the cheese/wine mixture is smooth (discard the excess flour, if any).

6         Add the nutmeg/Parmesan mixture. Continue stirring until all is incorporated.

Makes enough fondue for four small or two Carla-sized sandwiches. This recipe is easily doubled, tripled or even quadrupled.  I’ve deliberately made the measurements simple to increase proportionally so there isn’t a lot of waste/waist - spelling depends on where leftovers live @ your house :-p