Monday, April 13, 2015
Vegetable Grilled Cheese Sandwich
Now doesn't this look like a great sandwich?? I am not a fan of avocado's so I probably would not use it but all the rest looks fantastic. This sandwich would be perfect with the Tomato Parmesan also featured today!
Did you know? Cooked bread and cheese is an ancient food, according to food historians, popular across the world in many cultures; evidence indicates that in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available.The so-called cheese dream became popular in the United States of America during the Great Depression.
One sandwich, adjust as needed
2 pieces of bread
1/2 of an avocado
1/2 of a lime
2 slices of your favorite cheese (I used white cheddar)
2 large tomato slices
1 small onion
1 large handful of fresh spinach
1 medium portobello mushroom
Salt and pepper
First make the simple guacamole. Scoop out 1/2 of an avocado and add it to a bowl. Sprinkle salt and pepper over it and the jucie from 1/2 of a lime. Mash together with a fork or potato masher until just slightly chunky. Set aside.
Slice the onion into thin slices. Add about 1 tablespoon olive oil to a pan over medium-high heat. Once hot, add the onion and cook for several minutes, or until the onion begins to brown. I made sure that the pan was nice and hot so that the onion cooked and browned quickly. Once slightly browned, add a splash of white wine to the pan and let it cook off. Once the wine has cooked away, place the onions in a small bowl and set aside.
Add a large handful of spinach to the same pan as the onion, over medium high heat. Cook, stirring constantly, until the spinach begins to wilt. Add another splash of white wine and continue to cook and stir until the wine has again cooked away. Remove the spinach from the pan as well and set aside.
Wipe the mushroom clean with a paper towel. Remove the stem and brown scaly insides. Slice the mushroom into long strips. Add another tablespoon of olive oil to the same pan over medium-high heat. Once hot, add the mushroom strips and stir around to coat the mushrooms in oil. Let cook for several minutes, until the mushroom begins to get soft. Add a large splash of balsamic vinegar to the pan, stir, and let cook several more minutes, until the vinegar has cooked away. Remove the mushrooms from the pan and set aside.
To make the sandwich, butter one side of each piece of bread. Make the grilled cheese however you usually make one, layering the cheese and veggie layers.
Calories 375 Sodium 434 mg
Total Fat 15 g Potassium 0 mg
Saturated 2 g Total Carbs 50 g
Polyunsaturated 0 g Dietary Fiber 5 g
Monounsaturated 0 g Sugars 5 g
Trans 0 g Protein 12 g
Cholesterol 0 mg
Vitamin A 1% Calcium 1%
Vitamin C 11% Iron 15%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.