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!

WHITE BEAN AND GREEN CHILI GRILLED CHEESE

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

Ingredients:

• 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

Directions:

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.