Instead of simply slapping some cheese between two slices of bread (as usual!) why not add black beans and shredded chicken to the mix for a little Mexican infusion?
1 cup canned or cooked black beans, drained and rinsed (TIP: Opt for BPA-free cans.)
2 tbsp chopped fresh cilantro leaves
1 whole-grain baguette (10 oz)
8 oz low-fat cheddar cheese, shredded
8 oz grilled, boneless, skinless chicken breast, shredded or thinly sliced
Sea salt and cayenne pepper, to taste
Olive oil cooking spray
Place beans, 1/4 cup water and cilantro into the bowl of a 4-cup food processor; purée until smooth. Season with salt and cayenne. Scrape mixture into a sealable container, cover and set aside. (NOTE: Mixture can be made ahead and stored in refrigerator for 1 to 2 days.)
Slice baguette into 32 pieces (about 1/4-inch thick) and arrange in a single layer on a tray or cutting board. Spray each slice with cooking spray and flip over, misted-sides-down.
Spread 1 tsp bean purée onto 16 of the baguette slices. Top each of remaining 16 slices with 1/2 oz cheese (about 1 tbsp) and 1/2 oz chicken. Sandwich baguette slices together, topping each cheese-chicken slice with a bean purée slice, making a total of 16 sandwiches.
Preheat a nonstick skillet over medium heat and mist with cooking spray. Place sandwiches into pan, cooking in batches. Cook for 2 to 3 minutes per side or until bread is light golden brown, cheese is melted and chicken is warm. Serve immediately.
Flank steak is an affordable, lean cut, which benefits from quick cooking. Since it does not have extensive marbling, cooking to medium rare or medium, and slicing thinly against the grain, will result in the most tender texture.