Grilled Cheese and Carrots

From “Grilled Cheese Please! 50 Scrumptiously Delicious Recipes” by Laura Werlin (Andrews McMeel, 2011, $16.99)

• 2 tablespoons olive oil
• 1 large carrot, cut into 4-inch-long segments (I used baby carrots)
• 2 tablespoons balsamic vinegar (I used white balsamic)
• Salt and freshly ground black pepper
• 2 tablespoons butter, room temperature
• 8 slices rye, whole-grain or Italian bread
• 8 ounces Havarti

To make the carrots: Heat oil in large nonstick skillet over medium-high heat. Add carrots and cook, stirring frequently, until caramelized around the edges, 5 to 7 minutes. Turn heat to medium-low and add vinegar and salt and pepper to taste. Cover and cook until soft, about 5 minutes. Transfer to a plate.

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Place carrots on bread. Distribute cheese over carrots. Top with remaining bread slices, buttered side up.

Heat a large nonstick skillet over medium heat for 2 minutes. Put sandwiches into pan, cover and cook for 3 to 4 minutes, until golden brown. Flip sandwiches, pressing each one lightly with the spatula to flatten slightly. Cover and cook 3 to 4 minutes, until golden brown. Turn one more time, and cook for about 1 minute, or until cheese has melted completely. Remove from pan and cool for 5 minutes. Cut in half and serve.

Makes 4 sandwiches.

Per serving: 503 calories; 30 g fat (15 g saturated fat; 54 percent calories from fat); 36 g carbohydrates; 68 mg cholesterol; 672 mg sodium; 22 g protein; 4 g fiber.