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Grilled cheese with Vermont cheddar on low-carb bread, served with a cup of tomato soup (low sugar)
Experience a mouthwatering twist on a classic favorite with our low-carb, high-protein Grilled Cheese featuring creamy Vermont cheddar on wholesome, low-carb bread. Served alongside a comforting cup of low-sugar tomato soup, this satisfying meal is perfect for diabetics and those following the SOZA weightloss program. Prepare to savor every delicious, guilt-free bite.
Serve the grilled cheese sandwich with a side of fresh salad or steamed vegetables for added nutrients.
Garnish the tomato soup with a sprinkle of chopped fresh herbs, such as basil or parsley, for an extra burst of flavor.
2 slices of low-carb bread (look for options with around 5 grams of net carbs per slice)
2 ounces (60g) of Vermont cheddar cheese, thinly sliced
1 tablespoon of butter or olive oil for grilling
1 cup of low-sugar tomato soup (check the nutrition label for the lowest sugar content)
Preheat a non-stick skillet or griddle over medium heat.
Assemble the sandwich by placing the thinly sliced Vermont cheddar cheese between the two slices of low-carb bread.
Lightly butter one side of the sandwich or brush it with olive oil.
Place the sandwich in the preheated skillet, buttered/oil side down.
Cook for about 2-3 minutes, or until the bottom side turns golden brown and crispy.
While the sandwich is grilling, heat the low-sugar tomato soup in a separate pot according to the instructions on the packaging. Make sure it's warm and ready to serve when the sandwich is done.
Once the bottom side of the sandwich is grilled to your liking, carefully flip it over using a spatula.
Cook for another 2-3 minutes, or until the second side is golden brown and the cheese has melted.
Remove the grilled cheese from the skillet and cut it in half or into quarters, if desired.
Serve the grilled cheese with the warm cup of low-sugar tomato soup.
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