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Ingredients:
1 tablespoon olive oil
1 teaspoon butter
2 thick slices of 7-grain bread
1 ounce cheddar cheese
8 ounces ground roundOptimal Optional Ingredients:
- Worcestershire sauce, garlic, and balsamic vinegar to taste
- Lots of fixin's, like stone-ground honey mustard, mayonnaise,...
- A side salad of fresh greens and tomato, red onion, and avocado tossed with lemon juice, some fresh herbs, and extra virgin olive oil.
Preheat your indoor grill.
Toasted cheddar cheese sandwich: Combine the olive oil and butter, then use half of the mixture to "butter" the outside portion of the bread. Place the cheddar cheese atop one slice of bread and top with the other slice.
Hamburger prep: Combine the ground round with the Worcestershire sauce, garlic, and balsamic vinegar, if you're using them. Shape the ground round into a large, rectangular patty, a little larger than a slice of the bread.
Put the ground round patty on the grill. (If you're using a larger grill, position the "hamburger" so that it's at the bottom of the grill, near the area where the fat drains away from the meat. That way you can grill the cheese sandwich at the top area of the grill.)
Once the cheese sandwich is done, separate the two slices of bread, being careful not to burn yourself on the cheese. Top one slice with the "hamburger" and add your condiments and fixin's to taste. Put the "lid" back on the sandwich and cut into 4 wedges.
 Once you've used olive oil and butter mixture to "butter" the bread for a toasted or grilled sandwich, you'll never want to use just plain butter again! The olive oil helps make the bread crunchier and imparts a subtle taste difference to the sandwich as well.
For lean, organic (and delicious!) beef, check out
Laura's Lean
Beef. Finally! Healthier beef is now as close as your local supermarket. (Eating a healthy diet doesn't have to mean making sacrifices; it means making more intelligent choices about which ingredients you use and the portion sizes.)
Nutritional Analysis for 4 Servings, Sandwich Only:
NOTE: Be sure to allow for your choice of condiments and side dishes when you calculate additional Exchange Approximations, fats, and calories. Calories per serving: 261.97
PCF Ratio: 26-24-50
Protein per serving: 16.94 g
Carbohydrate per serving: 15.39 g
Fat per serving: 14.54 g
Sat. Fat: 5.40
Cholesterol: 60.19
Sodium: 186.96
Fiber: 1.22
Exchange Approximations: 2 Meat, 1 Fat, 1 Starch/Bread
Article, recipe, tips, and photos:
Copyright © 2001-2004 Pamela Rice Hahn
All Rights Reserved
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