Have you seen the Bacon Grilled Cheese Sandwich on the cover of this month’s catalog? This is one of our go-to recipes when we need a quick lunch.

Although it looks a little decadent, there are a number of things you can do to make it part of a balanced, nutritious meal.  Use low-fat or reduced-fat cheeses to reduce the amount of fat, and substitute turkey bacon or even thinly sliced ham for the regular bacon to drop the fat even more.

Instead of brushing the bread slices with olive oil, spray them with vegetable cooking spray.  And who says you have to eat the whole sandwich?  Make one and share it with a friend over a bowl of Smoky Lentil Soup.

Bacon Grilled Cheese Sandwiches

8 slices country-style white bread, each 1/2 inch thick
4 tsp. olive oil
1/4 lb. low-fat cheddar cheese, thinly sliced
8 bacon slices, cooked
1/4 lb. low-fat Monterey jack cheese, thinly sliced

Brush one side of each bread slice with 1/2 tsp. olive oil. Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place 2 bacon slices on top of the cheddar and top with the Monterey jack, dividing evenly.  Top each with one of the remaining bread slices, oiled side up.

Heat a large frying pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.