Grilled Cheese


October is almost finished! And with the end of October comes the end of my October Unprocessed challenge. One weekend I ate a couple s’mores, and those marshmallows are super processed. Other than that, I think I’ve done pretty well with the challenge. I have eaten very, very well this month. Curried lentils, squash, coffee cake, salads, stir-fried greens…. the list goes on. I have also enjoyed a few grilled cheese sandwiches with seasonal ingredients.

Oh, grilled cheese. So many different versions. Here is one of mine:

Grilled Cheese with Apples and Arugula

You need: two slices of bread (I used Whole Foods’ oatmeal sandwich bread), two slices of Havarti cheese, butter, arugula, and a sweet, crisp, fresh fall apple.

Basically, you make the grilled cheese the regular way- butter the bread, place the butter-side down on the pan, top with cheese, apple slices, and the other slice of bread, flip once the first side is browned and the cheese starts to melt. The trick here is: when the sandwich is fresh off of the stove, you quickly open the sandwich and stuff in a handful of arugula.  The cheese is all melted and should be stringy when you open the sandwich. Close it quickly so it stays hot!  Then cut it in half. Enjoy.

For those of you who don’t make a lot of grilled cheese sandwiches, it helps to cover the grilled cheese while it is in the pan to melt the cheese faster.

Yum quick dinner.


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