As a part of his summer time “Grill Thrills” collection, Matthew Kadey provides a brand new grilled cheese sandwich recipe that gives the omega-3s each runner must maintain their hearts and muscle tissues in prime situation.
It’s already within the identify, so why not forgo the skillet when making grilled cheese? This combo of fire-licked bread, punchy pesto, tangy goat cheese and velvety smoked salmon will get up your lunch routine. You can even put together it on a cast-iron griddle.
Smoked Salmon Grilled Cheese
- four thick slices whole-grain bread
- 1 Tbsp. olive oil or melted butter
- four tsp. ready pesto
- 2 oz. tender goat cheese
- 2 oz. thinly sliced smoked salmon
- 1/2 cup thinly sliced pickled beets
- 1 cup arugula
Build a medium-low hearth in a charcoal grill, or warmth a fuel grill to medium-low. Grease grill grate. Brush one aspect of every slice of bread with some oil or butter. Spread non-oiled sides of two items of bread with pesto and two with goat cheese. Layer in salmon, pickled beets and arugula. Place sandwiches on the grill grate, oiled aspect down, and canopy. Grill till bread is browned and grill marks seem, about 30 seconds. Be cautious to not burn bread. Carefully flip sandwiches and warmth one other 30 seconds.
Nutrition Info Per Serving:
403 energy, 21g fats, 20g protein, 34g carbs, 804mg sodium