Cheddar-y Veggie Grill

Cheddar-y Veggie Grill Recipe from Switzerland | Green Onions, Oregano, Margarine, Bread, Cheddar

Region / culture: Switzerland | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

This Cheddar-y Veggie Grill recipe is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. Packed with flavorful vegetables and gooey cheddar cheese, this sandwich is sure to satisfy your cravings.

History

The Cheddar-y Veggie Grill recipe is a modern twist on the classic grilled cheese sandwich. By adding in fresh vegetables and herbs, this recipe takes a simple dish and elevates it to a whole new level of flavor.

Ingredients

0.25 cup of chopped green onions
0.25 cup of chopped red or green peppers
0.25 tsp of dried oregano leaves
5 tsp of vegetable oil spread or margarine
4 slices of whole wheat or white bread
4 Kraft 2% milk sharp cheddar singles with added calcium

How to prepare

Cook and stir vegetables and oregano in 1 tsp of vegetable oil spread in a skillet for 2 minutes, or until the vegetables are tender.
Cover 1 slice of bread with two slices of 2% milk singles and 0.25 cup of the vegetable mixture; top with a second slice of bread.
Repeat the previous step for the second sandwich.
Spread the outsides of the sandwiches with the remaining vegetable oil spread.
Cook the sandwiches in a skillet over medium heat until they are lightly browned on both sides.

Variations

Add in some cooked chicken or turkey for extra protein.
Swap out the cheddar cheese for a different type of cheese, such as Swiss or provolone.
Experiment with different vegetables, such as mushrooms, zucchini, or spinach.

Notes

Great Substitute: Substitute Kraft 2% milk Swiss Singles for 2% milk Sharp Cheddar Singles and zucchini and red onion for peppers and green onion.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still have a bit of crunch to them for the best texture.

- Use a good quality cheddar cheese for the best flavor and meltability.

- Don't skimp on the margarine when cooking the sandwiches - it helps to create a crispy and golden brown crust.

Serving Suggestions

Serve the Cheddar-y Veggie Grill with a side salad or a bowl of soup for a complete meal.

Cooking Techniques

The key to making a perfect Cheddar-y Veggie Grill is to cook the vegetables until they are tender but still have a bit of crunch to them. This will ensure that the sandwich has a great texture and flavor.

Ingredient Substitutions

If you don't have margarine, you can use butter or olive oil instead. You can also use any type of bread that you prefer for this recipe.

Make Ahead Tips

You can prepare the vegetable mixture ahead of time and store it in the refrigerator until you are ready to make the sandwiches. This will save you time when you are ready to cook.

Presentation Ideas

Cut the Cheddar-y Veggie Grill into halves or quarters for a more elegant presentation. You can also garnish the sandwiches with fresh herbs or a sprinkle of grated cheese.

Pairing Recommendations

This sandwich pairs well with a crisp green salad, a bowl of tomato soup, or a side of sweet potato fries.

Storage and Reheating Instructions

Store any leftover Cheddar-y Veggie Grill in an airtight container in the refrigerator. To reheat, simply place the sandwich in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of the Cheddar-y Veggie Grill contains approximately 300 calories.

Carbohydrates

Each serving of the Cheddar-y Veggie Grill contains approximately 30 grams of carbohydrates.

Fats

Each serving of the Cheddar-y Veggie Grill contains approximately 15 grams of fat.

Proteins

Each serving of the Cheddar-y Veggie Grill contains approximately 10 grams of protein.

Vitamins and minerals

This recipe is a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy and wheat allergens.

Summary

The Cheddar-y Veggie Grill is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

The Cheddar-y Veggie Grill is a delicious and satisfying sandwich that is perfect for a quick and easy meal. Packed with vegetables, cheese, and herbs, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Cheddar-y Veggie Grill. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were visiting a friend's house for a summer barbecue, and I was helping my mother prepare the side dishes. As I watched our hostess, Mrs. Jenkins, whip up this delicious dish, I knew I had to learn how to make it myself.

Mrs. Jenkins was a master in the kitchen, and she graciously shared her recipe with me that day. She explained that the key to the dish was the combination of fresh vegetables and sharp cheddar cheese, grilled to perfection. I watched as she chopped up zucchini, bell peppers, and onions, tossing them in a bowl with a generous amount of olive oil and seasonings. Then she added in the shredded cheddar cheese, mixing it all together until the vegetables were coated in a delicious cheesy goodness.

Once everything was prepped, Mrs. Jenkins carefully arranged the vegetable mixture on a hot grill, letting the flavors meld together and the cheese melt into a gooey perfection. The aroma that wafted through the air was irresistible, and I couldn't wait to try the finished dish.

When the Cheddar-y Veggie Grill was finally ready, Mrs. Jenkins plated it up and served it alongside the rest of the barbecue feast. I couldn't believe how delicious it tasted – the vegetables were tender and flavorful, with the sharp cheddar cheese adding a rich and creamy finish. It was a dish unlike anything I had ever tried before, and I knew I had to learn how to make it for myself.

Over the years, I practiced and perfected the recipe, adding my own twists and variations to suit my family's tastes. I experimented with different vegetables, trying everything from asparagus to mushrooms to cherry tomatoes. I played around with seasonings, adding in herbs and spices to give the dish a unique and flavorful kick. And I even tried grilling the Cheddar-y Veggie Grill on different types of grills, from charcoal to gas to electric.

Through trial and error, I honed my skills and developed my own signature version of the Cheddar-y Veggie Grill. It became a staple at family gatherings and backyard barbecues, always met with rave reviews from friends and loved ones. I loved the way the dish brought people together, sparking conversations and creating memories that would last a lifetime.

As the years passed, I continued to make the Cheddar-y Veggie Grill, sharing the recipe with anyone who asked and passing down the tradition to my own children and grandchildren. I loved seeing the joy on their faces as they took their first bite of the cheesy, vegetable-filled goodness, just as I had so many years ago.

Now, as I sit in my kitchen, surrounded by the laughter and chatter of my family, I can't help but feel grateful for the recipe that Mrs. Jenkins shared with me all those years ago. It's a simple dish, yet it holds so much meaning and nostalgia for me – a reminder of the power of food to bring people together and create lasting memories.

And as I take a bite of the Cheddar-y Veggie Grill, savoring the flavors that have become so familiar and beloved to me, I can't help but feel a sense of pride in knowing that this recipe will live on for generations to come, cherished and enjoyed by all who taste its delicious simplicity.