Quesadillas were our go-to meal to take to the barn as kids because they were very easy for Granny to make and for the most part, would not fall apart and make a mess. (For a grown up quesadilla, click here for my Barbecue Chicken Quesadilla recipe)
Grilled cheese is much the same. If the kids (or kids at heart) like different ingredients, it is very easy to tailor it so that everyone is happy. And who can turn down gooey cheese?
If your first thought is that does not sound very healthy, keep in mind healthy eating is all about moderation. A grilled cheese is okay and provides good nutrition from the cheese, bread and other ingredients. The secret is balancing the rest of your food choices. Should you eat five each day? Probably not.
I love sun dried tomatoes. If you do too, check out this Chicken Caprese Pasta and Sun Dried Tomato Pizza.
More of a grilled cheese lover? My Bacon Pepper Jack Grilled Cheese is the all-time favorite of my blog readers.
INGREDIENTS: (Per sandwich)
- 2 slices of your favorite bread (I like sour dough bread for grilled cheese)
- 2-3 slices of mozarella cheese (depends on preference)
- 2 slices tomato
- 3 basil leaves
- 1/8 cup sun dried tomatoes (add more of less depending on preference)
- Sun dried tomato pesto
- Heat the frying pan on the stove until it is warm
- Coat one side of each of the pieces of bread with butter
- Place the butter side of one slice face down
- On the other side, spread sun dried tomato pesto
- Add one slice of mozarella cheese
- Add 3 basil leaves
- Add sun dried tomatoes
- Add 1-2 slices of mozarella
- Place the other slice of bread on top of the sandwich with the buttered side face up
- Add it to the frying pan and cook on medium
- Check it frequently to prevent it from burning. Once the first side is the shade of brown you desire, flip it over and do the same for the other side