Ingredients

• 4  slices bread
• 2  Tbsp. butter, softened
•   Filling
• 3  oz. cheese
•   Filling and spread of choice

Directions

Butter one side of two slices of bread. On the unbuttered sides place cheese and filling. Add spread to remaining slices; place facedown on filling. Top with buttered slices.

In skillet or griddle, cook over medium heat 4 to 6 minutes, until toasted and cheese is melted, turning once. Or place in preheated panini maker; cook 2 to 3 minutes.

Bacon Grilled Cheese: Use honey wheat bread. For cheese, use smoked cheddar or Pepper Jack. For filling, use 4 slices crisp-cooked bacon, halved; 1 small avocado, peeled, pitted, and sliced; and two tomatoes, thinly sliced. Spread with 1 tablespoon light mayo combined with 1 teaspoon honey. Each serving: 541 cal., 39 g total fat, 79 mg chol., 643 mg sodium, 36 g carbo., 9 g fiber, 18 g pro.

Pepperoni-Olive Grilled Cheese: Use Italian bread. For cheese, use mozzarella or provolone. For filling, use 1/3 cup sliced pepperoni and/or 1/3 cup sliced olives and/or bottled roasted red sweet pepper strips. For spread, use 2 tablespoons pizza sauce. Each serving: 620 cal., 43 g total fat, 116 mg chol., 1654 mg sodium, 34 g carbo., 3 g fiber, 24 g pro.

Veggie Wrap Grilled Cheese: Use two 8- to 10-inch flour tortillas for bread. For cheese, use Swiss or havarti. For filling, heat 2 teaspoons hot olive oil in small skillet; cook 1-1/2 cups broccoli slaw, 1/2 cup shredded carrots, and 6 sliced green onions just until tender. Spread one side of each tortilla with butter; spread other side with 1 tablespoon chipotle-flavor light mayo (or 1 tablespoon light mayo dressing with 1/4 to 1/2 teaspoon finely chopped chipotle pepper in adobo sauce). Center cheese on tortillas and top with vegetables. Fold tortilla to enclose ingredients; grill. Each Serving: 487 cal, 38 g fat, 90 mg chol, 513 mg sodium, 25 g carbo, 4 g fiber, 14 g pro.