Tuscan Multigrain Three-Cheese Grilled Cheese

“Attention cheese lovers - you still can burn fat and enjoy grilled cheese comfort food! This Tuscan Multigrain Grilled Cheese features three different kinds of cheese on a homemade multigrain bread with pesto, sprouts, and avocado to give it that healthful Tuscan flair.” - Nisha Riggs, Michelle Bailey, Brittany Hansen of Healthy Mom's Kitchen

Ingredients

• 1 slice Tillamook Monterey Jack Cheese
• 1 slice Tillamook Colby Cheese
• 1 slice Tillamook Medium Cheddar Cheese
• 2 slices Healthy Mom's Kitchen Homemade Multigrain Bread (½ inch slices)
• 1 teaspoon basil pesto (½ tsp on each slice)
• 1 teaspoon Smart Balance mayonnaise
• 2 tablespoons sprouts
• ½ small avocado
• ½ small Roma tomato

Preparation

Cut ½ inch slices of homemade multigrain bread. Toast slices in toaster until lightly golden brown. Slice 1 small Roma tomato thinly. Slice 1 small avocado thinly. Measure 2 tablespoons sprouts.

Spread ½ teaspoon mayo on each slice of bread. Spread ½ teaspoon pesto on each slice of bread. Add Colby slice on one piece of bread, trim edges to fit perfectly on bread. Add Medium Cheddar and Monterey Jack slices on other piece of bread, again trimming edges to fit perfectly on bread. Lay bread slices on oven-safe cookie sheet and broil on high for approximately 2 minutes. Do not preheat oven – turn broil on once bread and cheese is in the oven. Watch carefully.

Take bread out of oven and top one piece of bread with tomato, sprouts, and avocado. Cover with other piece of bread and enjoy!