Grown-up grilled cheese and tomato soup are still one of my favorite easy dinners of all time. Wait until you try this variation on this childhood classic.
Now I know what you’re thinking, “What’s wrong with a good ol’ fashioned grilled cheese sandwich?” I hear you and I agree. BUT, one day many years ago I was feeling adventurous and I tried adding a mish-mash of ingredients I had on hand to my grilled cheese sandwich. Guess what? It was INCREDIBLE!
I’m not sure if you’ll get your kids eating this (Dan didn’t want to know what was in it initially. I think he was afraid! haha) BUT you will LOVE LOVE LOVE it! Plus it’s so easy that it’s worth the trial.
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Grown-up Grilled Cheese ingredients
Here’s what you need to have on hand:
- GOOD multi-grain bread made with whole grains
- Spicy Brown Mustard
- Tomatoes (I prefer plum even though here I make it with beefy)
- Baby Spinach
- Swiss Cheese
I firmly believe that you should accompany your sandwich with tomato soup and saltines. My preference, don’t laugh too loud, is still Campbell’s. I know, I hear your comments.
Get that going on the stove before you start your sandwich assembly. Keep it on LOW heat as it WILL bubble over if it’s heated up too much (yes, experience is the best teacher.).
Another surprise is that I don’t spice this sandwich at all. Usually, my hummus is a chipotle variety and the mustard is spicy and that seems to be enough for my taste buds.
assembling your delicious grown-up grilled cheese
Could this be any easier? Well, we know it can’t because I’m not a fancy cook!
Add a dollop of hummus and good healthy squeeze of mustard. Then smear it all over the bread.
Break up a bunch of baby spinach leaves and layer them on top next.
Add your tomato slices.
I feel I need to explain and excuse myself for a moment. Plum tomatoes work really well and they are easy to slice nice and thin, which is great if you have someone at home cringing when they see you adding tomatoes to their grilled cheese sandwich.
Here you see big ol’ beefy tomatoes. Dan stopped by the store and I forgot to specify what kind of tomatoes for him to buy. My bad and I wasn’t about to complain when he did my grocery shopping for me (good guy, right!) so here you go, beefy tomatoes. It still tastes delicious.
Finally, top the entire pile off with swiss cheese!
This baby is topless
I used to make this with two pieces of bread in the traditional grilled cheese fashion. It was SOOO messy to eat that I thought again on the approach.
Not to mention that with an open-face sandwich, you get twice the toppings for the same amount of carbs. Win-win!!
Here’s a tip, add a tablespoon (or two) to your pan and melt it before adding your sandwiches. Then you don’t have to butter the bottom of the bread, making the assembly less messy.
Carefully place all of the sandwiches in the pan on medium heat and cover.
Covering the pan helps the cheese to melt.
After about 8-10 minutes, carefully check the bottom of the bread. It’s ready when the bottom is golden brown. So yummy!
Get your platter ready and enjoy!
Now all you need are some saltines, utensils (you’ll want to cut the sandwich … it can be messy), a cozy blanket, and a good movie. Now you’re all set for the best Friday night a winter can provide!
If you enjoy this recipe, just imagine if you have a delicious dessert to eat when you’re finished! Oh man, try one of these:
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Have a fantastic week! Namaste,
- Whole Grain Bread
- Spicy Brown Mustard
- Baby Spinach
- Swiss Cheese
- Gather together all of your ingredients. Slicing the tomatoes thin, and removing the stems, and breaking up the larger pieces of baby spinach.
- Add a spoonful of hummus and squeeze a good amount of spicy mustard on the sliced whole-grain bread.
- Spread out the hummus and spicy mustard to cover the entire slice of bread.
- Add a layer of baby spinach, making sure each piece of spinach is bitesize.
- Add a layer of tomatoes, my favorite for this sandwich is plum tomatoes although (as you see) beefy tomatoes work as well.
- Cover your stack with Swiss cheese, adding extra pieces where there are big holes!
- Melt 1-2 tablespoons of butter in a large pan. Make sure the pan you use has a lid.
- After spreading the melted butter all over the pan, carefully place all of the sandwiches in the pan. Set heat to medium.
- Cover and cook for approximately 10 minutes, or until the bottom of the bread is golden brown.
- Plate and eat nice and hot!
- This sandwich is amazing with tomato soup and saltines! Enjoy!!
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Amount Per Serving Calories 369Total Fat 26gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 65mgSodium 377mgCarbohydrates 15gFiber 4gSugar 2gProtein 20g