Who doesn’t love a grilled cheese sandwich?! We certainly do! But most cheeses can be very fattening and hard for your body to digest. But let’s face it, a life without grilled cheese looks pretty bleak… so why not go for it every once in a while but use the cheese that is the easiest on your body! Goat cheese is lower in fat and calories than most other cheeses, it is easier to digest and has probiotics, and it is high in calcium and protein. PLUS it’s a source of vitamin B that aids cell metabolism, thus helping in the growth of cells, making the skin to glow and remove blemishes!
So go ahead and live a little, have a Cucumber Goat Cheese Grilled Cheese Sandwich, your body and your skin (and your taste buds) will love it…
2 slices of whole wheat sourdough bread (or 4 halved slices, if the boule is large)
1 small package plain goat cheese — leave this out for an hour or so to reach room temperature
2 Japanese cucumbers, in 1/8-inch slices
Heat a cast iron skillet over the stove — first at high heat to get the pan very hot, but then reduce the flame all the way to low. We like the slow-cooked grilled cheese sandwiches.
Using a pastry brush, lightly coat each side of each slice of bread. Spread a healthy layer of goat cheese on the bottom slice, and then arrange your cucumber slices on top of the goat cheese. Carefully place the first half of your sandwich on the skillet, and sprinkle with salt and pepper, if you like.
Then, spread a thin layer of goat cheese on the next slice. Place this slice on top of the first one, and let it sit on the stove for about five minutes — make sure your heat is LOW. Use a spatula to lift the bottom slice — if it’s nice and golden, go ahead and flip your sandwich. Let that side sit for four to five minutes. When the second side is just as golden, go ahead and remove the sandwich from the pan. Repeat for sandwich number two, and serve with remaining cucumber slices, if you haven’t been munching on them already.