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One of the key secrets he explained is ensuring the bread is perfectly toasted—never burned—and that the cheese is melted, creating a balance of crispness and gooey goodness. Linda Gassenheimer/TNS
At a recent event catered by Michael Meltzer, the owner of Michael’s Catering, a variety of buffet tables showcased an array of delicious dishes. To my surprise, the longest line was at the table serving grilled cheese sandwiches. Curious, I asked Michael about this unexpected favorite, and he shared that, no matter what the event, these sandwiches are always the star of the show.
I asked him for his special recipe and adapted it for use at home. One of the key secrets he explained is ensuring the bread is perfectly toasted—never burned—and that the cheese is melted, creating a balance of crispness and gooey goodness.
Helpful Hints
Any flavor jam can be used.
Any type of bread can be used.
Countdown
Prepare all ingredients.
Make the Grilled Cheese sandwich.
While sandwiches cook, assemble the spinach and tomato salad.
Shopping List
To buy: 1 mild brie cheese (3 ounces needed), 1 loaf whole wheat bread, 1 jar fig spread or jam, 1 small apple, 1 can olive oil spray, 1 bag washed, ready-to-eat spinach leaves, 1 container cherry tomatoes, 1 bottle reduced fat salad dressing.
Staples: butter
Grilled Cheese Sandwich Supper
Serves 2
4 slices whole wheat bread
Olive oil spray
3 ounces sliced mild brie cheese
2 tablespoons fig spread or jam
1/2 cup very thinly sliced apple
1 tablespoon butter
2 cups washed, ready-to-eat spinach leaves
2 cups cherry tomatoes
2 tablespoons reduced fat salad dressing
Place the bread slices on a counter. Spray slices with olive oil spray. Heat a large skillet with olive oil spray. Add the four slices and cook about 1 to 2 minutes to slightly toast the slices. Turn the burner off. Remove the slices from the skillet and place on the counter, toasted side up. Move the skillet away from the heat. Divide the cheese slices between 2 toasted slices. Spoon 1 tablespoon fig jam over each cheese. Add the apple slices on top of the fig jam. To make the sandwich, place the remaining 2 toasted slices over the apples, toasted side inside. Reheat the skillet over low heat and add the butter. When the butter sizzles, add the sandwiches. Cover skillet with a lid and cook 2 minutes. Check to see that the bread is crisp, not turning black. Turn the sandwiches over and cover the skillet with a lid. Cook. 2 more minutes. Meanwhile, divide the spinach leaves between 2 dinner plates and add the cherry tomatoes. Drizzle dressing on top. When ready, remove sandwiches to the 2 dinner plates, cut them in half, and place next to the Spinach and Tomato Salad.
Per serving: 490 calories (47 percent from fat), 25.6 g fat (11.9 g saturated, 8.5 g monounsaturated), 58.4 mg cholesterol, 18.5 g protein, 50.7 g carbohydrates, 7.7 g fiber, 567 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC
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