Wednesday, July 20, 2011

Garden Filled Grilled Cheese Sandwiches (Part 3 of Vegetable Base)

This is great for summer lunches - cold, refreshing, delicious and healthy!

Garden Vegetable Base

1 medium head of broccoli (cut into small pieces)
2 or 3 green onions (chopped)
1 green bell pepper (diced thinly)
1 red or yellow bell pepper (diced thinly)
2 stalks celery (chopped)
3 large carrots (peeled and shredded)
3 cooked or baked chicken breasts (either shredded or cut into bite sized pieces) (sometimes I use leftover baked chicken from the night before or sometimes to save time I buy chicken breasts that have already been baked)
1 bunch of cilantro (washed and chopped)
1/4 teaspoon ground hot chile pepper or cayenne (again - I prefer spicy food so I will add more than 1/2 teaspoon - but only add according to your taste)
NOTE:  Many times I will substitue tender young zucchini or yellow squash for the celery or I will add whatever is in season from the garden at that time.

Prepare everything as directed above.  In a large stainless steel or glass bowl - Stir all ingredients together by hand using a wooden spoon.  Split "vegetable base" into 3 equal parts.  Use 1/3 of vegetable base for recipe below.
Note to Vegetarians:  Simply omit the chicken breasts


"Garden Vegetable Base" before dividing into thirds

Garden Filled Grilled Cheese Sandwiches

1/3 Vegetable Base
8 slices of your favorite bread
8 slices of your favorite cheese (American, Provolone, Swiss, Pepper Jack, Cheddar are all great for this recipe).
Butter

Butter both sides of each slice of bread.  Place slices of cheese on the inside of 2 slices of bread.  Then spread some "vegetable base" filling on the bottom bread slice (on top of the cheese.  See picture below).  Place the top bread slice on the "vegetable base" (cheese side down).  Repeat until all bread slices are used.  Now - Grill --- flipping the sandwich once the desired golden color is achieved.

Enjoy!

Building the Grilled Cheese Sandwich

















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