Snack: Grilled cheese with sliced pears
Timing: I eat this snack as my second breakfast since it is savory and my first breakfast is always sweet. It would also make a good afternoon snack, eaten a few hours before running.
Why I like it: It allows me to eat a comfort food in between workouts without feeling sluggish.
Story: After a few too many guilty bites of the greasy grilled cheese sandwiches I made for my nephews while babysitting, I knew I had to devise an Athlete Food version. First I axed the butter, subbing in another slice or two of cheese. I'd rather have extra protein and calcium and save the indulgent calories for ice cream after dinner. Pears, which just arrived at our local orchard, add crunch and fiber, something that my gluten-free bread lacks.
Today I used Fontina cheese because it melts quickly and evenly and tastes good with the tart, early-season pears. I'm going to make it for my nephews with mild Swiss. It's hard to get them to eat anything green. But I'm betting that this sweet, salty, gooey sandwich sways them.
How: Slice pears thinly using a mandoline. If you don't have a mandoline, slice the pears about a 1/8 inch thick. Keep skins on: this is where most of the fiber is. Layer half of the sliced cheese on a slice of bread, add pears, then remaining cheese. Top with a second slice of bread. Place sandwich in a frying pan and cover with a pot lid. Make sure the pan on low to medium heat. After a few minutes, remove lid and flip sandwich. Cook until toasted on both sides and the cheese is starting to ooze out, 3 minutes a side.