As part of his summer “Grill Thrills” series, Matthew Kadey offers a new grilled cheese sandwich recipe that provides the omega-3s every runner needs to keep their hearts and muscles in prime condition.
It’s already in the name, 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 wake up your lunch routine. You can also prepare it on a cast-iron griddle.
Smoked Salmon Grilled Cheese
- 4 thick slices whole-grain bread
- 1 Tbsp. olive oil or melted butter
- 4 tsp. prepared pesto
- 2 oz. soft goat cheese
- 2 oz. thinly sliced smoked salmon
- 1/2 cup thinly sliced pickled beets
- 1 cup arugula
Build a medium-low fire in a charcoal grill, or heat a gas grill to medium-low. Grease grill grate. Brush one side of each slice of bread with some oil or butter. Spread non-oiled sides of two pieces of bread with pesto and two with goat cheese. Layer in salmon, pickled beets and arugula. Place sandwiches on the grill grate, oiled side down, and cover. Grill until bread is browned and grill marks appear, about 30 seconds. Be careful not to burn bread. Carefully flip sandwiches and heat another 30 seconds.
Nutrition Info Per Serving: 403 calories, 21g fat, 20g protein, 34g carbs, 804mg sodium