Because grilled cheese and vegetables are delicious.
See? Looks Yummy, I know. I just ate it. Guess what? It was the perfect lunch.
Don’t forget the extra toasted bread and avocado. That makes it filling enough to last you a good 6 hours or so. Healthy fat and fiber. Yum.
Butter, cheese and bread to make you feel like you’re splurging. Cucumbers, tomatoes, basil and avocado to make up for the former.
My little microcosm of moderation and balance on a plate.
But, not for long.
Veggie & Grilled Cheese Sandwich
- 3 slices of rye bread (or other bread of choice)
- 3 tbs. salted butter
- mozzarella cheese slices
- tomato slices (avoid seeds)
cucumber slices (seeded)
fresh ground sea salt and fresh ground black pepper
balsamic (optional for dipping)
Directions: Place large pan on medium-low heat. Melt butter in pan. Place 2 slices of bread into pan. Brown bread on both sides. Place cheese slices on bread (both slices of bread if you want the sandwich to stick together). Once melted, top with basil, parmesan, tomatoes, salt & pepper and put cucumber on one of the slices of browned bread. Salt and pepper again on the cucumber. Set aside. Then melt 1 (last) tbs. butter in same pan. Brown bread on both sides. Top with avocado slices. Assemble sandwich.
Avocado-bread on top of tomato-basil-cheese bread. Then top with other tomato-basil-cheese-cucumber bread.
Note: The quantities are up to you. It’s your sandwich. I did a thin layer of each of the ingredients. I recommend you avoid seeds because they hold a lot of moisture, which might yield a soggy sandwich. Nobody likes a soggy sandwich.