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Rose Reisman Grilled Cheese

Celebrate #NationalGrilledCheeseDay with Rose Reisman’s Lobster Grilled Cheese

April is Grilled Cheese month! In honour of this classic sandwich, skip the standard version in favour of something special this month. Lobster is definitely a luxury food item, but today you can find quality, affordable frozen lobster in your grocery. You can always substitute the lobster with shrimp, crabmeat or surimi (artificial crabmeat). The avocado, corn and jalapeño are a perfect match to seafood.


INGREDIENTS


Makes 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes

Make ahead: Prepare the salsa up to 2 hours in advance. Assemble the sandwich just before serving.

• 1 cup corn, drained and rinsed
• ½ cup diced avocado
• 1 tsp minced jalapeño
• 3 Tbsp diced red onion
• pinch of salt and pepper
• 1½ Tbsp lemon juice
• 1½ tsp olive oil
• 8 slices crusty bread
(½ inch or 1 cm thick)
• 6 oz lobster meat, chopped (if
frozen and defrosted, squeeze
out excess moisture)
• 1 cup grated Havarti or other
mild cheese (3 oz)
• 2 Tbsp reduced-fat mayonnaise


DIRECTIONS


1. Sauté the corn in a skillet sprayed with vegetable oil for 5 minutes, just until lightly charred. Place it in a bowl along with the avocado, jalapeño, onion, salt and pepper, lemon juice and olive oil.

2. Place the salsa over 4 slices of bread along with the lobster meat and cheese. Place the other slices of bread overtop to make 4 sandwiches. Brush the mayo over the outside of the bread slices. Grill for 5 minutes or just until the bread is browned and the cheese is melted.


Nutritional Information per Serving: Calories 153, Carbohydrates 15.6 g, Fibre 3.4 g, Protein 11 g
Total fat 4.8 g, Saturated fat 1.1 g, Cholesterol 7 mg, Sodium 484 mg

Rose Reisman is an award-winning entrepreneur, caterer, author and media personality – not to mention, a mother of four and grandmother to twins! As a registered nutritional consultant armed with an MBA, Rose has taken her passion for healthy living and developed it into a multi-faceted enterprise making her one of Canada’s leading authorities on the art of eating and living well.

Committed to changing the eating habits of Canadians, she sought the opportunity to share her experience and expertise with others in order to influence the adaptation of a healthy lifestyle. She recently published her 19th cookbook. She is the owner of Rose Reisman Catering, which focuses on healthy cuisine, and Personal Gourmet, a fresh and frozen food delivery program. Understanding the importance of nutrition at an early age, Rose launched a Children’s Lunch Program, providing hot and healthy meals to schools in the GTA, in 2015. Rose is also the restaurant consultant for the light menus at the Pickle Barrel restaurant chain and Glow Fresh Grill.

Visit: RoseReisman.com

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