Grilled cheese and vegetable sandwich
- 10 min
- 4 servings
- Breakfast
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Wholemeal bread8
- Cheddar cheese80 g
- Tomatoes100 g (~1 medium)
- Lebanese cucumbers¾
- Capsicum60 g
- Black pepper (crushed)a pinch
- Ghee2¾ tsp
You need
- Non-stick frying pan (24–28 cm)
- Sandwich press
- Box grater
- Sharp knife and chopping board
- Ladle and flat spatula (dosa turner)
Method
- Slice 100 g (~1 medium) tomato and ¾ cucumber into thin rounds and 60 g capsicum into thin strips. Grate 80 g cheese.
- Spread 2¾ tsp soft ghee thinly on one side of each slice of 8 bread.
- Lay half the slices ghee side down. Add half the cheese, then the tomato, cucumber and capsicum, a pinch of a pinch pepper, and the rest of the cheese (it glues the sandwich together). Top with the other slices, ghee side up.
- Cook in the frying pan on medium-low heat for 2–3 minutes per side, pressing with the spatula, until golden and the cheese melts. Or use the sandwich press for 3–4 minutes.
- Rest 1 minute, then cut. Melted cheese stays very hot, so cool the kids' pieces a little longer.
Keeping and freezing
- Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Contains: gluten (wheat, oats), soy, milk / dairy.
- Toddlers: take their portion out before adding chilli or pepper.