Saturday, April 9, 2011

Grilled Cheese Sandwich

(Makes 2 sandwiches)

1 T. Dijon mustard, to taste
1 T. mayonnaise, to taste
1 tomato, sliced
1 red onion, small, thinly sliced
4 slices mild cheddar
1 can (4 oz.) whole green chilies
4 slices provolone
4 slices Rye bread

Mix Dijon and mayo in a small bowl then spread a thin layer on each slice of bread. Place two slices of tomato on top of the Dijon on two pieces of bread and two slices of cheddar on the other two pieces. On top of the tomato place several slices of red onion followed by two slices of provolone. Open your can of green chilies (I used diced because I never have whole on hand) and lay one or two slices on top of the provolone. Now very carefully put a tomato half together with a cheddar half. Spread butter on the outsides of the sandwich and grill in a skillet over low heat. Cook each side for at least 5 minutes or until the cheeses are melted. Slice in half and enjoy.

I love me a good grilled cheese and this is definitely on my short list of favorites.

Originally seen HERE


3 T. olive oil
3 medium zucchini, diced
3 medium yellow squash, diced
1/2 tsp. crushed garlic (optional)
2 cups frozen corn
1 can tomato sauce (15 oz.)
5 cups lower sodium chicken broth
1 tsp. finely chopped or dried basil
1 tsp. thyme
1 can white northern beans (15 oz.), drained
1/2 tsp. garlic salt or celery salt
shaved parmesan
crusty bread

Pour olive oil into a large pot. Add garlic if you want. Simmer or "sweat" your squash on medium low heat for 5 minutes. Add chicken broth and corn, bring mixture to a boil. Reduce heat to low and simmer for 10 minutes. Add basil, thyme, salt, tomato sauce and white beans, then cook on medium low heat for another 15 minutes. Put parmesan on top of individual servings and serve bread on the side for dipping. Serves 6.

*I used a can of corn because I didn't have frozen and used celery salt instead of garlic salt because I added one clove of minced garlic to the olive oil. Yum!

Originally seen HERE