Sometimes, putting together a sandwich is all the energy I can muster after work. At least it is still sort of cooking, right? If I am going to settle for a sandwich for dinner it is going to have to be a bit more than just slapping a few slices of wafer thing meat between bread. Despite my lactose intolerance, I often end up with some sort of grilled cheese on my plate.
This grilled cheese recipe is one I put together for a cooking event I participated in years back. A list of ingredients was provided and the participants had to think of a way to put them together in a recipe. At that time, I was in a Foreman Grill stage and saw everything as a hot sandwich potential. As a result, the ingredients screamed ‘grilled cheese’ to me.
Since it was for a recipe site, I broke the ingredients down to exact amounts but don’t be silly and think you need to follow them as more than just guidelines.
Super Snazzy Grilled Cheese
1/4 cup mushroom, roughly chopped
2 slices uncured bacon, chopped into pieces
1/2 teaspoon extra virgin olive oil
1/3 cup Gouda cheese, shredded
1/8 teaspoon cayenne pepper
3 sun-dried tomatoes packed in oil, chopped in half
4 baby spinach leaves
2 slices bread
Put half of the cheese mixture on one of the slices of bread.
Put one spinach leaf on each corner.
Put the second half of the cheese mixture on top of the spinach and top with the second slice of bread.
Spray each side of the sandwich with butter flavored cooking spray and put onto a hot Foreman type grill and cook until the cheese is melted and the outside is golden (about 5 minutes) OR fry in a buttered pan as you would a traditional grill cheese sandwich.