Did you guys know April is National Grilled Cheese Month? I have been taking full advantage, while still trying to keep things relatively healthy.
Relative to what, I don’t know. I’m pretty sure italicizing it blurrs that line even more.
This is one of my new favorite sandwiches. I have had three this week. I am confident in saying it’s healthy – I stack it full of vegetables and use a fantastic sunflower seed bread. I feel great after eating this, and it tastes amazing.
Each sandwich has one half an avocado, one half of a red bell pepper, and one large roma tomato. Toasting the bread gives it that crunch I like, as does the iceberg.
This is a fresh and flavorful alternative to the sometimes heavy grilled cheese – crisp and cool while also warm and comforting. A perfect pairing in my opinion.
garden fresh grilled cheese
dairy and gluten free, vegan
2 slices gluten free bread
2-3 slices non dairy cheese (Daiya)
1-2 tablespoons homemade thousand island dressing
1/2 red bell pepper, sliced thin
1/2 avocado, sliced thin
1 large roma tomato, sliced
2-3 leaves iceberg lettuce
Toast bread, place on baking sheet (preheat oven to 350). Spread one slice with 1 tablespoon thousand island dressing, arrange cheese on the other slice. Arrange bell pepper slices on one bread, tomato slices on the other. Warm in oven for 7-9 minutes, until cheese is melted. Remove from oven, drizzle another tablespoon of thousand island (optional) onto the melted cheese. Top with avocado slices and lettuce, finishing with the other slice of bread. Enjoy!
Please, make one of these this weekend.
Celebrating the wonder that is grilled cheese:
Have a great weekend!