Friday, September 14, 2012

White Bean and Green Chili Grilled Cheese

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I love grilled cheese.  My waist line does not.  I have not made any grilled cheese-type meal in so long I can not even recall how long it has been.  This was inspired by a Yahoo article I read a long while back on how to make the best grilled cheese, and they mentioned mixing in white beans to make it a more filling meal.  I took that idea, and used it to cut back on the amount of cheese needed, and in the end it yielded a hearty, flavorful, lighter version of a grilled cheese sandwich.  It was more a hint of cheese, but of course, if you can spare the calories and want ooey gooey melty cheesy goodness, by all means, double the cheese.  This likens more to a pressed sandwich than grilled cheese in some respects, but to me, it tasted like a mild, yet delightfully tasty sandwich version of a jalapeno popper--without the guilt.  I used some delicious whole wheat hoagie rolls that we had that needed to be used, and they provided a wonderful crispy crust , perfect for this.  I am sure it would be fantastic with even regular sandwich bread though too, and it will be my next one with the filling I have leftover from today.

I really enjoyed this sandwich.  It was filling, satisfying, and did not leave me with the greasy, still hungry, feeling of a typical grilled cheese.  And it provides some extra protein and fiber as well, without all the fat!


Makes 4-6 sandwiches, depending on how much filling is used.

  • 1 (15 oz) can white beans, rinsed and drained well
  • 2 Tbs. fat free plain greek yogurt (I like Fage)
  • 1/2 tsp. ground cumin
  • 1 small (4 oz.) can diced green chilies (drained of any excess liquid)
  • 2 oz. colby jack cheese, shredded
  • 1/4-1/2 tsp salt, to taste
  • 4 to 6 (6 in.) hoagie sandwich rolls, or 8-12 sliced sandwich bread, depending on filling use
  1. In a bowl, using a fork, mash the rinsed and drained white beans into a paste.  This can also be done in a food processor.  
  2. Add in greek yogurt, cumin, chilies, cheese and salt, and mix thoroughly.
  3. Heat a saute pan on medium low heat.
  4. If using rolls, split them length-wise down the side and spread 1/4 to 1/6 of the white bean mixture inside.  Close the roll back up.
  5. If you desire, spray the pan with some olive oil spray, drizzle of olive oil, or a pat of butter and place the filled sandwich rolls in the pan.  Place a plate on top of the sandwich and top with a heavy can.  This will help press the sandwich and give it a crunchy exterior.
  6. After about 3-4 minutes, or when the bottom is browned and crisped, flip sandwich over, replace the plate and can and press for another 3-4 minutes, or until the cheese is melted and the exterior is crisp.


  1. This is one of those that I have to try to see what it is like. What an imagination! Thanks for sharing on Foodie Friends Friday.

    1. It is definitely something you just have to try, it does not fit nicely into a particular food category. My husband called it grilled hummus lol!

  2. These look great! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

    1. Thanks for stopping by and checking it out, nice to see you!

  3. I would have never thought to add beans to a grilled cheese. Love beans so I bet I would like it!

    1. Weird, right? But it tastes oh so good lol! Thanks for stopping by!

  4. Wow- that sounds so good. I never would have thought of something like this.

    Absolutely love it if you could link up this (and a couple other recipes) to Wonderful Food Wednesday at

    Hope to see you there!
    Jessica @ At Home Take 2

    1. Thanks for stopping by and for the invite! See you there.


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