This grilled cheese sandwich is stuffed with a healthy egg salad, for a fun twist on a classic that is quick, easy and great for kids!
You guys. I think I’ve been body snatched.
In fact, I’m not even sure who’s typing this right now, you may be reading the type-age of an alien.
I may be being SLIGHTLY (read: a lot, but what else is new) over-dramatic, but I am doing ALL THE THINGS that I promised myself I would never ever do.
It all began with these Sweet Potato Burgers.
I made a meatless burger. I liked it. I ate it again and again, and there may have been a few more agains. I was so anti meatless burgers before the massive amount of veggie burger consumption, that my identity slowly began to unravel. (again, a teeeeny bit dramatic)
And then there’s today. I’m completely and totally late…for National Grilled Cheese Month.
I’m that girl that is always “early or I’m late” and it drives the huberoni crazy. He’s more of “if I’m not late, I’m too early” kinda guy.
You can image the fun we have when we have to go to events that start a certain times not. Except not.
As long as you don’t live in some tree fort on a mountain top in Timbucktoo (what?) you must know about the awesome, cheese-filled month that April has been.
All my friends (Sidenote: Mr. FFF thinks it’s so funny that I call other food bloggers “friends” since we haven’t actually met. Just ‘cause he works with real people, he gets all judgey. Whatever. I make better cupcakes than him. So there) were making ooey-gooey-get-in-my-belly-yesterday sandwiches at the beginning of April.
But, guess who has two thumbs and waited till the very end of April to join the party? This girl.
Can we just call it “fashionably late” for the sake of I’m-not-sure-who-I-am-and-I-REALLY-don’t-want-to-be-an-alien-because-green-isn’t-my-color-so-I-need-my-abnormal-taylor-actions-justified? Great.
All talk of space creatures aside, I promise this grilled cheese sandwich is worth the wait. You know what, I’m even going to go as far as to say that I held out on you on purpose, for the sake of suspense.
Even if you didn’t know it was coming, so there really was no suspense. Whatever. You understand me.
If you are a fan of egg salad, you’ll totally be diggin’ this sammy. Can adding cheese to anything make it worse? Methinks not. Only better x 100.
Plus, it’s super easy and has ALL THE PROTEIN. You know how I feel about protein.
Even if I did make a meatless burger. CAN’T STOP QUESTIONING MY LIFE. GAH.
Best part about this? You can eat it for breakfast, since there is egg whites. You can eat it for lunch, since it’s a sandwich. And You can eat it for dinner, because I said so. And…cheese.
So, whenever you’re reading this, you should also be eating it. Capeesh?
- ⅔ Cup Liquid egg whites (about 6 large whites)
- 3 Tbsp Non-fat, Plain Greek yogurt
- 1½ Tbsp Green onion, sliced
- ¼ tsp Smoked paprika (or regular)
- ½ tsp Onion powder
- ¼ tsp Garlic powder
- Salt/pepper to taste
- Reduced-fat cheddar cheese, sliced (however cheesy your heart desires)
- 4 Slices Whole Wheat Bread
- Room temperature butter, for spreading
- To make the egg salad:
- Spray a large pan with cooking spray and heat on med/high heat. Pour in the egg whites and scramble around until fully cooked and lightly golden brown. Transfer into a medium bowl.
- Into the bowl add the Greek yogurt, sliced green onion, paprika, onions powder, garlic powder and season to taste with salt and pepper.
- Heat a griddle over med heat and slightly butter on side of each slice of bread.
- Lay all the slices of bread, butter side down on the heated griddle, places sliced cheese over two of the bread slices.
- Cook until the cheese begins to melt and the underside of each slice of bread is lightly golden and crispy.
- Transfer the slices to a plate, and divide the egg salad mixture evenly between the slices of bread with the melted cheese. Top with remaining, plain bread.