June 8
Mess O' Grilled Cheese
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- Veggie Grilled Cheese [View Recipe]
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Ingredients
- 4 ½ inch thick slices bread
- 5 ounces cheese
- .25 cup bell pepper (drained)
- .5 cup artichoke hearts (drained)
- 4 whole pepperoncini
- 2 teaspoons chives (cleaned and sliced)
- 1 tablespoon butter (divided)
- 1 tablespoon oil (divided)
Instructions
We start by thinly slicing the cheese, rinsing the roasted red peppers and artichoke hearts, and draining and slicing the pepperoncini peppers. We have these ingredients pushed to one side of our large cutting board.
Laying two slices of the bread on the cutting board, we start to layer in the ingredients. We place a quarter of the cheese on each slice, followed by half of the red peppers, artichokes, pepperoncini, and chives on each slice. We top with the remaining mozzarella and smoosh down with the other slices of bread.
We heat a large pan with half of the butter and olive oil. When hot, we put the sandwiches in the pan and cook for a couple of minutes. We carefully flip the sandwiches when the bottom is golden brown and add the rest of the butter and oil to the pan to cook the other side.
We slice the sandwiches in half, serving the vegetables which fell out as garnish.
- Salad with Radishes and Sherry Vinaigrette
Dinner is a little too exotic for the kids, so we serve a simple, alternate dinner in addition to the grilled cheese. They have pizza bread and kiwi for dinner, plus a little of the cheese that we use in the sandwiches. The kids menu may not sound like much, but the kids thoroughly enjoy it, especially our daughter who devours her favorite fruit.