Very Veggie Grilled Cheese

                I must be honest here, this post was supposed to be Nutella Peanut Butter Cookies. But you see, I came home sorta late this week and lazily looked up a recipe to use. Then I took out everything I needed, did laundry, got my pjs on and headed back to the kitchen….for dinner. I realized while assembling dinner that that was just as “bloggable” as the cookies were and ditched the cookie idea. The sandwich was ooey, gooey, is-this-really-healthy, delicious!

                So do I wish I had some cookies to be eating now? Yes, of course!  But in the end, dinner was quite enjoyable, the mess was nothing compared to what cookies would have done to the kitchen, and I now have some weekend baking plans:) Enjoy...

 

Very Veggie Grilled Cheese

Makes: 1 sandwich

OBJ: TCW be able to create a kicked up and healthier version of a childhood favorite

Ingredients:

2 slices whole grain country bread (I recommend Arnold’s)

4 slices extra thin provolone cheese (I recommend Sargento)

¼ C broccoli florets, diced

5-6 slices thin zucchini

3 slices tomato, drained on paper towel

1 TBS balsamic salad dressing (I recommend Ken’s Honey Balsamic)

S & P: salt and pepper

Procedures:

1. Drizzle and smear salad dressing onto both pieces of bread

2. With dressing side up, lay and overlap 2 pieces of cheese on top of 1 piece of bread, then spread broccoli pieces over cheese, then place zucchini slices on top of broccoli, then lay tomato slices over zucchini

3. Season with S & P, lay and overlap 2 remaining pieces of cheese, top with the dressing-side down other slice of bread

4. Place on Panini press and cook for about 5-8 minutes or until bread is browned and cheese is slightly oozing

5. Cut and serve to yourselfJ