posted on Aug, 27 2012 @ 09:27 AM
I recently got a new cooking magazine called "Good&Fresh" and it's by Better Homes and Gardens. Apparently it's a new magazine that is sold only
at grocery store check outs. If that's the case they got me! I always look at the cooking magazines while checking out. I find some really good ones
and this new one is one of those good ones.
Well in this magazine I found a grilled cheese recipe that i liked but didn't have all the ingredients so I used what I had and it came out
delicious. I'm tempted to make another one but with different ingredients and maybe a soup to go with it. We are getting tons of thunderstorms today
due to Isaac which for me is the perfect soup and sandwich day.
Mblah's Grilled Cheese With Spinach
Extra Virgin Olive Oil
1/2 cup of spinach (I used the frozen kind) thaw and drain all excess water.
1 cup (you can use less or more depending on how cheesy you want yours) any white shredded cheese. I used an Italian White Cheese
blend from Publix. I'm sure any grocer would have it. It's made by Sargento I believe. If I had fresh Mozzarella and Swiss I would have used
1/4 cup or less of freshly grated Parmesan cheese. This is a fresh brick not the kind you sprinkle over pasta.
1/2 TBS Mayonnaise
1/2 TBS Dijon Mustard
1/4 tsp minced garlic
Pumpernickel Bread slices
Salt and Pepper
Mix about half the spinach mixture with the mayo, mustard, parmesan cheese, S/P and garlic in a food processor or use a mortar and pestle if you
don't have one. Mix items til they are like a paste in texture. Set aside.
Brush one side of each piece of bread with the EVOO and then place oil side down on wax paper. Next take spinach mixture and spread on top of one of
the pieces of bread on the wax paper. Spread on side that is up. Now take the other cheese (the white cheese blend) and put on top of the other slice
of bread. Then stack the zucchini and tomato on top of cheese then top with the remaining spinach. Put two pieces together and cook with the cheese
side down first.
Next cook in frying pan or preferred pan on medium heat. Cook about 8-10 mins and flip once half way through. Cook til cheese is melted and bread is
toasted on both sides.
I served it with Snyders sour dough and 3 cheese pretzels bites.