An American classic all grown up!

Can you remember a time as a kid when your mom or dad made you a wonderful toasty, melty grilled cheese sandwich? If you were lucky, your grilled cheese would come with a bowl of tomato soup which proved to be the perfect place to dip that cheesy gold mine! But back then it was craft singles, wonder bread and a can of Campbell's soup. As delicious as those ingredients may have tasted to our youthful palettes, there is a lot lacking from a nutritional standpoint.This doesn't mean we have to write-off grilled cheese sandwiches as a childhood memory! Below I have listed some recipes for this old favorite, with a healthier, more grown up twist.

Grilled cheese with Cheddar, granny smith apples & bacon with a creamy tomato basil soup
- Sliced crusty, multigrain bread
- Sliced cheddar cheese (I like a sharp cheddar)
- 1 granny smith apple, thinly sliced
- Cooked bacon, slightly crisp
- little butter for cooking
I am really a semi-homemade person, so to make the soup, I buy an organic low sodium tomato soup (I really like Pacific Natural brand) and add about a cup of almond milk (any milk will work) and a cup of fresh chopped basil. If you have more time on your hands, here is a good recipe for homemade tomato soup.

We made this on Sunday and it was sooo good! This is a better grilled cheese choice because of the multigrain bread, the fiber in the apples and a healthier soup with plenty of lycopene.

Brie cheese and pear grilled cheese sandwich with roasted sweet potato and apple soup
- Sliced crusty, multigrain bread
- Brie cheese, sliced
- 1 Bartlett pear, thinly sliced
 - little butter for cooking

Roasted sweet potato and apple soup
- 2 medium sweet potatoes, roughly chopped
- 1 sweet apple, peeled and roughly chopped
- 1 medium yellow onion, peeled and (you guessed it!) roughly chopped
- 1-2 cloves garlic, minced
- about 2 tbs. olive oil
- salt & pepper to taste
- 3-4 cups low-sodium vegetable broth
- sour cream for serving (optional)
Preheat oven to 450 degrees. Place sweet potatoes, apple, onion in roasting pan. Toss with oil and salt & pepper and roast, tossing once or twice, for about 20-25 minutes (or until the apples and potatoes get soft). Place the mixture in a blender and slowly add broth to reach desired consistency. Once blended, pour back into the pan and heat up. Serve with sour cream.

This is also a better grilled cheese choice because of the bread selection and adding pears ensures an additional fruit serving. The soup offers numerous nutrient benefits associated with sweet potatoes and apples and it is only 120 calories per serving.

I don't have any good pictures to share here because I can't wait long enough to take a picture before devouring these sandwiches! By adding a few healthier ingredients, you will ensure these childhood favorites have a new, more adult place on your menu.

Happy Eating!