Double Decker Veggie Grilled Cheese


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We are finally settled in our house, here in Houston, and despite the fact that I still don’t have pictures hung on the walls, I’m ready to start sharing recipes again!

When I started mixing the ingredients together for these sandwiches, found in Better Homes and Gardens magazine, January 2011, I had pizza in mind as a backup plan; they did not look promising.

I wasn’t convinced they’d be would worth eating until one of the kids, after taking the first bite, mumbled “mmm” through a mouthful.  They were right-on!  With an inventive spin on the classic grilled cheese, these were an easy, no stove-top, meal this will definitely be a go-to for summer dinners!


  • 1 16 oz. jar pickled vegetables, rinsed, drained & chopped
  • 3 cups packed fresh baby spinach leaves
  • 6 oz. mozzarella cheese, chopped into cubes
  • 2 tablespoons dried red tomatoes, chopped
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground pepper
  • 12 slices buttered toast


  1. Place all ingredients, except toast, into a microwave-safe bowl.  Stirring every 30 seconds, cook uncovered for about 2 minutes or just until the mixture is warm, the spinach is wilted, and the cheese is beginning to melt.
  2. Layer half the vegetable mixture onto four slices of the toast.  Top each sandwich with a second slice of bread then add the remaining vegetable mixture.  Place a third slice of toast on top, slice and enjoy!

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