A savory Dijon-mayo lends an amazing flavor to this diner standard. Add sliced tomatoes to sandwiches, if desired. Slice the tomatoes as thin as possible, pat dry, and season with salt and pepper. Release some of the liquid in the tomatoes by letting them sit on wire racks for about 30 minutes. The mayonnaise and dijon mustard mixture lends a little bit of acidity to the sandwich that balances out the cheese. Pair it with a healthy version of French Onion Soup for a fabulous meal.
Ingredients
¼ cup reduced-calorie mayonnaise
4 tsp Dijon Mustard
8 slices reduced-calorie rye bread
8 oz low-fat Swiss cheese, sliced
2 sprays cooking spray
Instructions
In a small bowl, combine mayonnaise and mustard; spread about 1/2 tablespoon of mayonnaise mixture on each piece of bread. Top 4 pieces of bread with 1/4 of the cheese (about 2 slices) each; cover with remaining bread, mayo-side down.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Grill sandwiches, pressing down lightly with a spatula, until lightly toasted and cheese melts about 3 to 5 minutes. Yields 1 sandwich per serving.
