Miso is a combination of soybeans and rice (or another grain) that produces a thick, salty and flavorful paste. Here, it replaces mayonnaise or mustard as a spread for grilled cheese sandwiches.

Serves 4.

INGREDIENTS

  • 8firm whole-grain bread slices (each about 5×4 inches)
  • 4tablespoons white or yellow miso
  • 8large tomato slices
  • 4thin onion slices
  • 12large basil leaves
  • 1 1/3cups coarsely grated reduced-fat sharp cheddar cheese (about5 ounces)
  • 4teaspoons butter

    DIRECTIONS

    Place 4 bread slices on work surface. Spread 1 tablespoon miso over each. Top each with 2 tomato slices, then 1 onion slice and 3 basil leaves. Sprinkle each with 1/3 cup cheese. Top with remaining bread slices, pressing lightly to adhere. Spread 1/2 teaspoon butter over top of each sandwich.


    Heat 2 large nonstick skillets over medium-low heat. Add 2 sandwiches, butter side down, to each skillet. Cover and cook until bread is golden brown on bottom, about 4 minutes. Spread top of each sandwich with 1/2 teaspoon butter. Turn sandwiches over; cover and cook until bottoms are brown and cheese melts, about 3 minutes. Cut sandwiches crosswise in half and serve.