START TO FINISH: 20 minutes MAKES 4 sandwiches
8 slices crusty country white or whole wheat bread
2 tablespoons butter, softened
2 tablespoons bottled ranch salad dressing
1⁄2 cup sliced roma tomatoes and/or cucumber
4 ounces American, cheddar, provolone, or Monterey Jack cheese, thinly sliced
1⁄2 cup fresh spinach leaves
1⁄4 cup thinly sliced red onion
1 Lightly spread 1 side of bread slices with butter. Spread the other side of bread slices with salad dressing. Top the dressing sides of 4 of the bread slices with tomato and/or cucumber slices. Layer with cheese, spinach, and red onion. Top with the remaining 4 bread slices, dressing sides down.
2 Preheat an indoor electric grill according to the manufacturer’s directions or heat a large skillet over medium heat. Add sandwiches. If using a covered grill, cook sandwiches for 3 to 5 minutes or until bread is toasted and cheese is melted. If using an uncovered grill or skillet, cook sandwiches for 6 to 8 minutes or until bread is toasted and cheese is melted, turning once.
PER SANDWICH: 332 cal., 20 g total fat (10 g sat. fat), 44 mg chol., 865 mg sodium, 28 g carb., 2 g fiber, 11 g pro.
