Day 88: Artichoke & Pepper Grilled Cheese ♥

Today's vegetable sandwich recipe: A grilled cheese sandwich, with artichokes and roasted peppers.

~recipe & photo updated & reposted 2012~
~more recently updated recipes~

2005: Okay, okay. I admit it. I'm still drooling over the eggplant sandwiches from Day 86 so when I saw this recipe, also from my cousin Laura, there was no NOT making it.

And once again — wow, very good. And it sure hit the spot on a cool day when the remnants of Hurricane Dennis continue to soak eastern Missouri with much-welcome moisture.

The trick, I think, is the mustard, which adds a note of depth to the vegetables. I used canned artichokes and jarred red peppers so these sandwiches were quick-quick-quick from inspiration to table.

Another great trick for all grilled cheese sandwiches, is the use of cooking spray, tonight, butter-flavored Pam. I had NO idea it would work so well. Now if only the bread and the cheese were calorie-free, too!

PS Since I'm no fan of artichokes, this may be their first/last appearance here in the Veggie Venture. Eat 'em up!

2012 UPDATE Another trick, be sure to use a good melting cheese. For the record, cotija is not a good melting cheese. Another update? More artichoke recipes.

RECIPE for ARTICHOKE & PEPPER GRILLED CHEESE SANDWICHES

Active time: 5 minutes
Time to table: 10 minutes
Makes 1 sandwich but easily multipled

Cooking spray
2 slices good bread
Good mustard (Laura suggest Dijon, I used a favorite Finnish mustard)
A light covering of shredded cheddar cheese
1 - 2 canned artichoke hearts, sliced
1 jarred red pepper, cut to fit bread slice

Spray a large skillet with cooking spray and heat on MEDIUM. While pan heats, spread mustard on bottom bread slice, then layer on cheese, artichoke hearts and red pepper. With a spatula, carefully transfer to skillet (it should sizzle). Add the top slice, spray it with cooking spray. Press the sandwich with the spatula, compressing the contents. Grill about 2 minutes a side, pressing occasionally. Enjoy!

TODAY'S VEGETABLE RECIPE INSPIRATION Our family cookbook (sorry, not for sale), page 137 from Laura Dean

NUTRITION ESTIMATE It's hard to estimate since bread varies so much, the amount of cheese will vary too based on the size of the slice. That said, what I used (a Panera/St Louis Bread Company stone-milled rye and about 1/8 cup cheddar) calculates out like this: 332 Calories; 6g Tot Fat; 3g Sat Fat; 52g Carb; 5g Fiber; 1133mg Sodium; 17mg Cholesterol; 13 g Protein. WEIGHT WATCHERS Old Points 6, PointsPlus 8

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