Okay, so it’s noon on a Saturday. You’re either: a) hungover as hell and in need of some grease to melt away your regrets from last night or b) craving something gourmet but are still in the Kraft Singles plus Wonder bread sandwich-making game. What should you do? Grill some cheese.
Mozzarella, to be exact. While you’re at it, throw in some roasted red peppers, spinach, and pesto. Done. You now have a gourmet lunch. Well, at least you left Kraft out of the equation. Baby steps…
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 1
Ingredients:
2 slices of bread lightly toasted (I used Udi’s Gluten Free Whole Grain)
1/3 cup shredded mozzarella cheese
1/4 cup baby spinach
2 tablespoons pesto
1 roasted red bell pepper
Foreman grill (or frying pan)
Sriracha (optional)
Light mayo (optional)
Photo by Libby Perold
Directions:
1. Set either a Foreman Grill/hot plate or a frying pan with a pat of butter to medium heat.
2. Spread pesto on one side of both slices of bread.
3. Layer spinach, cheese, and roasted red peppers (in that order) on top of the pesto on one slice. Close up the sandwich.
4. Grill sandwich for about 3 minutes each side, flipping in between.
If you want to add a little kick, add some sriracha mixed with mayo to taste.
Photo by Libby Perold