Three-Cheese Grilled Sandwich with Tomatoes and Onions
Who would have thought that the classic grilled cheese sandwich would make such a comeback? Here’s a twist on the traditional; I use it as a lunch, dinner or snack item and even cut the sandwich into quarters as an appetizer. Feel free to substitute cheeses of your choice.
Serves 4
INGREDIENTS:
• 2 oz light aged cheddar cheese, thinly sliced
• 2 tbsp Parmesan cheese, freshly grated
• ¼ cup crumbled goat or feta cheese
• 4 slices wholegrain bread
• 4 slices plum tomato
• 4 slices sweet onion
METHOD:
Divide the cheddar, Parmesan and goat cheese between two slices of bread. Top with the sliced tomatoes and onions. Cover with the remaining two slices of bread. Spray both sides of each sandwich with cooking oil.
Spray a non-stick skillet with cooking oil and place over medium heat. Cook the sandwiches for approximately 4 minutes per side, being careful not to burn them.
Cut each sandwich into quarters and serve 2 per person.
Miniature Chocolate Mud Pies
This has to be my number one dessert! They are dense and send you into chocolate heaven. You will never believe they are light. They can be made a couple of days in advance or frozen for up to two weeks.
Serves 12
INGREDIENTS:
• 1 cup chocolate wafer crumbs
• 1 tbsp water
• 2 tsp vegetable oil
• 2 tbsp chocolate chips
• 2 tbsp hot water
• 1 tsp instant coffee
• 1 cup brown sugar
• ½ cup cocoa powder
• 2 tbsp all purpose flour
• 2 ½ oz light cream cheese
• 2 large eggs
• ¼ cup low fat sour cream
• 3 tbsp corn syrup
• 1 tsp vanilla
• Icing sugar (garnish)
METHOD:
Preheat oven to 350 F. Spray a 12 cup muffin tin with vegetable oil.
In small bowl combine wafer crumbs, water and oil until mixed. Divide and pat into bottom of muffin tins.
In small bowl combine chocolate chips, water and coffee. Microwave for 40 seconds or just until chocolate begins to melt. Stir until smooth.
In a bowl of food processor add sugar, cocoa, flour, cream cheese, eggs, sour cream, corn syrup and vanilla. Puree until smooth. Add chocolate mixture and puree until smooth.
Divide among muffin cups and bake for 12 – 14 minutes or just until centre is still slightly loose. Cool and chill at least 2 hours before serving. Carefully remove from tin with knife.
Garnish with icing sugar.
– Rose Reisman is an author, media personality, nutritionist, and the inspiration behind a fresh food delivery service, Personal Gourmet, and new website, The Art of Living Well. Visit Rose at www.rosereisman.com & www.personalgourmet.ca
