Divine Grilled Cheese Sandwich

Grilled cheese sandwich, you ask? Yep. I have discovered Heaven, and it is between two slices of bread! This is the grown-up grilled cheese, but my son won't eat any other kind from now on. Perfect for a quick and delicious lunch! Especially with tomato soup!!!!

Divine Grilled Cheese Sandwich  by Erin Taylor

2 slices white bread- ranch style, or the thicker kind works great! (No Wonder Bread here!)
butter
mayonaisse
grated cheddar cheese (or cheddar/ monterey jack mix is what I use)
chopped fresh tomato  (or chopped grilled red pepper would be fantastic as well)- I chop the tomatoes rather than slice them because they get incorporated into the cheese mixture nicely and don't make the bread soggy.

Heat non-stick skillet or griddle to med-high. Spread mayonaisse on both halfs of bread, sprinkle grated cheese and about a tablespoon or so of the tomatoes on one half and sandwich together. Now, butter top of sandwich and place on hot griddle, butter side DOWN. While it is cooking, butter the top side. Flip after about a minute and let the other side get golden. THe key to the perfect grilled cheese sandwich is to flip often, turning down the heat if it is too hot. Continue flipping until the cheese is melting inside the sandwich. Remove from heat, cut in half, and enjoy!

Seriously, THE best grilled cheese sandwich. Really!

Kicked Up BBQ Sloppy Joes

Sloppy Joes are a fun meal- they are quick, easy, and kids love them. I've taken a recipe my mom always made when we were kids and kicked it up a notch or two, making them a bit more grown up. My son still loves them, though! Try some tonight!

Kicked Up BBQ Sloppy Joes by Erin Taylor

1 lb ground beef
1/4 C. ketchup
1 Tbsp yellow mustard
1/4 C. BBQ sauce
1 Tbsp Brown gravy mix
1-2 Tbsp. Smoked Chipotle Tobasco sauce (my son eats this in Mac and Cheese and loves it!)
1 small can Chicken Gumbo soup, Campbells
1/4 C. water (if needed)


Brown beef in pan, drain any fat. Open can of soup and drain liquid on top; pour into pan with meat. Add ketchup, mustard, BBQ sauce, brown gravy mix and tobasco sauce. Mix thoroughly and cook on medium until thickened. Add water if too dry.  Serve on toasted buns.

Grilled Veggie Paninis

by Erin Taylor
(picture courtesy of The Food Network)

This is a great summer treat, but in the cold winter you can still enjoy it indoors. If you've got a George Forman grill, it works great for grilling up these tasty sandwiches. It's a little time intensive to prepare the veggies, but well worth it!

1 med. eggplant, sliced in 1/4" circles
3 med. zucchinis, cut in half, then sliced lengthwise at about 1/4" thickness
2 red peppers, (cut top and bottom off, then slice in quarters)
1 med. sweet onion, sliced in 1/4" slices
Large button mushrooms- (about 2 C. whole, sliced into 4 slices)
2 med. tomatoes, sliced
1 loaf, pre-sliced sour dough bread, OR hoagie buns with a bit of the top sliced off
cheese of your choice (Mozzerella, Cheddar, Monteray Jack, Grueyere, Pepper Jack...all good!)

Pre-grill veggies (or broil in oven until browning and soft) and place in container until ready to assemble sandwiches. Heat up table-top grill and brush outsides of bread or bun with olive oil or butter. Place favorite cheese on bottom slice, then layer eggplant, zucchini, red pepper slice, onions, tomatoes and mushrooms. Top with a little more cheese. Place on grill and close lid. Let lid slowly sink down as it smashes the sandwich and warms it up. After about 3 minutes gently apply pressure to grill to smash down the sandwich and seal in all that flavor!

Remove from grill and place on plate. Serve with Garlic Parmesan sauce (below) to spread on the sandwich, or dip in it.

Garlic Parmesan Sauce

1/2 C. light Mayo
3 Tbsp. Sour Cream
1/4 C. milk
1 Tbsp. chopped garlic
2 Tbsp. parmesan cheese (from can)
1 tsp. salt and fresh ground pepper
1 tsp. chopped basil
1 Tbsp. ketchup