~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
Time to table: 10 minutes
Makes 1 sandwich but easily multipled
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!
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