• 4 small slices sourdough bread
• 2 large Portobello mushrooms
• 1 red pepper
• 1 onion
• Olive oil cooking spray
• 2 tablespoons Maytag Blue cheese
• 2 slices lowfat Monterey Jack cheese

Slice mushrooms, red pepper, and onion into large strips. Spray bottom of non-stick frying pan with olive oil cooking spray and sauté vegetables until tender (about two minutes.) Assemble the sandwiches by spraying the outside of each slice of bread with olive oil cooking spray. Place one slice of low fat Monterey Jack cheese on top of the bottom piece of bread of sandwich. Add the mushroom, pepper, onion mixture. Top with one tablespoon of crumbled Blue cheese and the second slice of bread. Grill sandwiches in a non-stick frying pan over moderate heat until golden brown, about two minutes on a side.

Inspired by the First Place Winning Recipe Submitted by George Baley, LaPorte, Ind., in the American Dairy Association of Indiana's Best Grilled Cheese Contest.