I can’t help it. I love food and I have a camera with which to photograph the delicious concoctions I come up with while trying to eat vegetarian in a house full of omnivores.
I have been making a modified grilled cheese a lot for the past week or so and I think it’s pretty delicious and quite possibly share-worthy. I obviously haven’t gotten the timing down precisely as my bread got a little burnt this time, but it’s a really good way to use ingredients from your fridge in a tasty way. I used one large griddle-type pan for the whole meal. I sauteed some veggies from my fridge, I had chopped onions and red bell peppers left over from family dinner last night, but you can use just about any veggies that will complement your cheese, but not ones that will make it soggy like tomatoes. I used Pam cooking spray to grease the pan so it would have less fat and so it wouldn’t burn (and I managed to burn it anyway!). I think the reason it burned was that I used bread from the freezer and didn’t thaw it first because I’m impatient like that.
So, what I did was get out the mozzarella cheese, veggies, and bread. Then I sprayed the pan and turned the burner to medium heat. Since the bread was frozen and thickly sliced, I put that on at the same time as the chopped bell peppers. While the peppers are heating up, the bread should start to turn a golden brown then you flip it to the other side and add the cheese to both sides. At this point I added the chopped onions to the bell peppers (I added them last because they were chopped so finely that they would cook quickly; the order may change depending on the size of the veggies to be sauteed). At this point the heat should be turned off and when the onions are starting to brown at the edges, the veggies are then scooped up with a spatula and put onto the bread that now has mostly melted cheese and the two halves become a sandwich that is ready to eat. It is a quick, easy meal that has little prep and clean up time, and it’s tasty too, honest!