Tomato

Sometimes, it’s about simplicity. I woke up this morning knowing I’d have a bit of time to put breakfast together before heading to the office. Things are still busy, so 6 and 7 day work-weeks continue, but there is goodness to be seen in all of it, especially when a beautiful grilled cheese like this is on the breakfast menu.

Life is chaotic and complicated at the moment, so uncluttered, no decisions, basic and simple are things I crave and there’s nothing complicated about a good, old fashioned grilled cheese sandwich.

I found good cheddar cheese, sliced 1/4 inch thick and cut in perfect squares — just the right size for an everyday loaf of bread.

I haven’t purchased run of the mill packaged bread in … forever, but artisan bread is not the thing here. It’s all tortillas, all the time, which is fine by me, and when in Honduras … but sometimes food from home calls and a good grilled cheese sandwich on white bread was beckoning to me this morning. This sandwich is one of the ultimate comfort foods. A cup of tomato soup beside the sandwich and I’d call it lunch. And don’t think I won’t be doing that tomorrow. I’ve got a sack of tomatoes waiting for me on the counter.

I needed something to send me to work that had more than just cheese and bread. I cooked up a super-thin slice of pancetta (unsmoked Italian bacon) and cut two slices of a ripe Roma tomato and a delicious grilled cheese breakfast was born.

But … and this is a big but … while I’m struggling to keep the eating under control I thought it best to make a half a grilled cheese sandwich. I piled the cheese, tomato and pancetta on the bread, cut it in half and stacked the halves on top of each other and you know, it was the perfect size for breakfast. Would I have eaten more if I’d made more — ummm… seriously? And you say you know me. Of course I would have! That’s why I didn’t allow myself the temptation or the potential waste of food.

Right, there would have been no waste. That whole sandwich would have been destined to be demolished. It was that good. The right amount of cheese, the saltiness of the pancetta and a little bit of warm, juicy tomato and I had just the breakfast I was craving when I woke up this morning.

Would you eat this for breakfast or are you inclined to save a grilled cheese sandwich for lunch?

Turkey-Bacon, Basil and Tomato Sandwich

I’ve never bought turkey-bacon before. It’s not something I paid attention to in the market. Hell, I don’t even think it’s supposed to be hyphenated, but it sure does seem like it should be. Sure, I knew it existed, but in my no holds barred approach to eating the past couple of decades I never would have considered such a thing. I mean, it’s nothing like turkey — and the only thing “bacon-y” about it is the — ummm taste — sort of.

My eating like there was no tomorrow and denying myself nothing didn’t have room for eschewing myself a good slab of bacon. As a matter of fact, in the past 12 months I’ve cured and consumed over TWO POUNDS of bacon in my own kitchen! I chronicled it over at FRANtasticFood and loved every minute of it. But wow, what a poor choice. It didn’t stop there thought and that’s why I’m here … looking for ways to stay happy in the kitchen without the unhealthy aspects of eating with abandon.

And I come to you with good news. Bacon is not forbidden. YAAY! Three slices of packaged, store bought bacon will cost you 4 Weight Watchers Points Plus Values or approximately 46 – 50 calories per slice. You’ll have to be frugal about your points or calories budget, but it’s possible if you plan and if you want to save a bit and not back track on the good work you’ve done all week, there’s turkey-bacon. I decided to give it a try because I wanted to see what it tastes like and it costs just 2 points for 3 slices!!

Home cured bacon

Yes! Really. I’m not kidding. You’re probably getting to know me a bit better by now and know that I’m not much for erzatz food, but with the low points value, I had to give it a try.

I won’t lie — it’s not bacon, but the texture and flavor in my Turkey-Bacon, Basil and Tomato sandwich really did the trick for me today and all that for just 8 points!

But … since real bacon is just 4 points for 3 slices these beauties are going to be on the menu again this summer with real bacon and I can hardly wait! I’ll post the recipe, complete with Weight Watchers Points Plus Values and a nutritional breakdown for those watching calories and fat once I fire up the grill and get going this summer.

Bacon Wrapped Jalapeño Poppers

Jalapeño Poppers were my addiction last year and I think I pretty much perfected the recipe and process.

I’m excited to see how to make it work this year in a new scaled back, albeit just as tasty version. With the weather finally warming up, it won’t be long before the grill is going full bore and all kinds of deliciousness is coming from my balcony.

In the meantime, this is what I put together for a satisfying, bacon-tasting lunch:

Turkey-Bacon, Basil and Tomato Sandwich

Recipe Type: Main

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 1

Using Turkey-bacon and a large basil leaf was the answer to a sandwich that really hit the spot.

Ingredients

3 slices reduced fat turkey-bacon (I used Oscar Meyer)
1 reduced calorie sandwich round such as Arnold or Pepperidge Farm — a light English Muffin will also do well
1 ounce shredded, reduced fat Cheddar or Colby cheese
1 small tomato, sliced thinly
1 tsp good Dijon style mayonnaise
1 large basil leaf

Instructions

Using a grill pan, brown the turkey on both sides. Once brown, remove to a plate to cool and crisp up.
In a small bowl, mix the mayo and mustard until combined.
Place one side of the sandwich round on the hot grill pan and build your sandwich. There should be remaining fat from the turkey bacon so you won’t need any additional fat or butter.
Place cheese on the empty slice of bread.
Add bacon.
Add tomato slices.
Spread mayo-mustard spread on the other side of the bread and then place on top of the tomatoes.
Using a panini press or other heavy tool (plate, covered brick, cast iron pan, etc.) cook the sandwich on medium high until the bread on the pan side is brown. This should take about 3 minutes.
Carefully turn the sandwich if desired and cook another minute until done.
Remove to a plate, add grapes to the plate and serve.

Serving size: 1 Sandwich Calories: 216.8 Fat: 9.0g Carbohydrates: 23.3g Fiber: 5.2g Protein: 14.0g

Notes

You can make a traditional grilled bacon, lettuce and tomato sandwich with real bacon and it will only cost you 3 more points. If you’ve budgeted enough room in your plan for the day, go for it!

Instead of basil, feel free to use a lettuce of your choice.

If you’ve got Wasabi paste or mayo in the house, replace the mayonnaise-mustard mix for a sinus-flaring kick.

If you don’t have a rigged grill pan or panini press, a skillet will work just as well. It just won’t have the “grill” marks.

Some of the cheese will ooze out onto the pan, but that bit of crunchy cheese makes it all the more delicious.

According to my calculations using the Weight Watchers online recipe builder, this sandwich will cost you 8 Weight Watchers Points Plus Values.

M	T	W	T	F	S	S
« Jul
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30

Grilled Cheese for Breakfast

Giving Turkey-Bacon a Try

Turkey-Bacon, Basil and Tomato Sandwich