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
- 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.
- 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!