Recipe: Grilled Cheese with Arugula and Plum Preserves

Alternate title: Grown up Grilled Cheese #1.  The grilled cheese is such a wonderful thing, even its basic form of plastic wrapped American Cheese on white bread is simple toasted perfection.  Luckily, we live in a world where some perfection can be built upon for something even better (and no more difficult).

This version combines several wonderful flavors.  The saltiness of the cheese is played off the sweetness of the little bit of preserves (feel free to use your favorite, I used plum but cannot wait to try it with fig), which in turn plays off the slight bitterness of the arugula. If you have it, a thin slice of prosciutto would probably be lovely as well.  This came together with what I had on hand, but feel free to switch up the bread and cheese to your liking.

You will need:

One good slice of munster cheese (2 slices if pre-sliced)
2 pieces of bread (I used a multigrain sandwich bread)
Small handful of arugula leaves, gently washed and dried
Plum preserves
Small pat of butter

Bloggers Note: I'm assuming you know how to make a grilled cheese/know what to do from here...but for the sake of the post, I am going to explain anyway.  Thank you for your indulgence.

Start off by assembling the sandwich: On one slice of bread smear a thin layer of the preserves, top that with one layer of arugula leaves, top that with the slice of cheese, and finish it off with the top piece of bread.

Melt the pat of butter in a saute pan over medium low to medium heat.  When it has melted place the bread preserve side down and cook until the side is golden brown.  Flip and repeat.  The sandwich is done when both sides are golden.  Enjoy immediately.

Recipe: Pesto Roasted Tempeh

Pesto is such a great ingredient: fresh, bright, occasionally with a bite, it gives a wonderful flavor to most anything.  This is an interesting way to use it in a new way (and perhaps with a new protein).  As you can see in the picture it turns into a very nice sandwich.  

You will need: 

1 block tempeh

3-4 Tablespoons pesto 

Salt 

Pepper

Start the oven preheating to 350. Line a cookie sheet with foil and lightly spray it with cooking spray to avoid any sticking.  Place the tempeh on the cookie sheet and dollop and spread out one Tablespoon of pesto, add the salt and pepper.  Add another tablespoon if it appears you need a bit more to cover.  Turn the tempeh over and repeat.  Cook on one side for 12-15 minutes, turn (add a bit more pesto),and cook another 12-15 minutes, or until golden brown and the pesto appears baked on.  

How I served it: 

Half a roll and hollow out some of the bread.  Shred or slice some smoked mozzarella or other cheese and bake or broil until melted.  Top with tempeh and some sauteed zucchini, onion, or other vegetable if desired.  Arugula/spinach/etc would also be very nice.  

Recipe: Garden Veggie Tempeh Sandwich

Finally!  I have been wanting to do a recipe with tempeh for a while but I haven't had the chance to until now.  For those who don't know (and don't worry, you are not alone) tempeh is a relative of tofu.  However, unlike tofu, the soybeans are not processed- they are smashed together whole.  This leads to a nuttier taste than tofu and one that I find much easier to use and eat without a marinade.  The toppings and type of tempeh are all up to you, I just used what I had on hand.  To make it the recipe vegan, leave off the cheese or use a vegan substitute.  Its great to go meatless a couple nights a week if you can, and with this sandwich I promise that you won't miss it at all.

You will need:

1/3 block garden veggie tempeh (or approximately enough to match the size of bread)
1 tablespoon olive oil
Dash of Salt
Dash of Pepper
Guacamole
Refried Beans 
1 slice Muenster cheese
Crusty Roll

Heat a frying pan with the olive oil over medium high heat.  Add the tempeh and cook on both sides until golden brown (about 3-5 minutes per side)  Add the dash off salt and pepper to side one when you flip it.

Split and lightly toast the roll in a toaster or under the broiler.  Add a thin layer of the beans and guacamole to the bottom of the roll and top with the golden tempeh.  Add the slice of cheese, the top of the roll, and enjoy!

Ideas: The Open Faced Sandwich

When you are really trying to make an impression an open faced sandwich can be a great way to go.  In turn it can be elegant, rustic, or visually interesting as the ingredients are highlighted more than the bread choice as far as presentation.

When making one for myself, however, I love a wonderfully earthy, rustic bread that is sturdy and flavorful.  Ciabatta, foccachia, and other dense breads are a great choice.  It is especially nice to do when you have a bread that may be calorie heavy but tasty.  You still get the great punch of flavor but with less of the impact.

Toppings can be whatever you have on hand.  Onions, peppers, slaw, mushrooms, lunch meat, sliced chicken, pork roast, shredded beef, any type of lettuce or leafy green.

The open face can also be thrown under the broiler to meld the flavors (and melt any cheese you might add) or served room temperature.  Or you can toast the bread to melt the cheese and then add the toppings to have the best of both worlds.

This open faced sandwich is on a dense sourdough, which I put in the toaster and then topped with a sharp provolone and shredded chicken.  On that I then added a muffaletta olive mix.  This added a vinegar punch to the chicken and brightened an otherwise ordinary sandwich.