A New Take on an Old Favorite: the Grown-Up Grilled Cheese Sandwich

For a delicious hot meal for hungry campers, try a new twist on the traditional grilled cheese sandwich. Each family member can personalize the ingredients as they desire and they can be made either on a stove top in a sauté pan, or in a counter top griddle, such as the George Foreman Grill, which can be a wonderful appliance to bring camping for quick and easy meals. I have used both the brand name grill and a generic model with equal success. Either the grill or the sauté pan on stove top will do the trick.

 

Ingredients:

• Two slices of bread per sandwich (we like to use whole wheat)
• Butter, mayonnaise, mustard as desired (I like to add a mayo with a bit of horseradish thrown in for a bit of a bite but Terry is not crazy about that)
• Spinach or lettuce for a bit of greenery
• Thin sliced meat: turkey, beef, salami, etc. (we like to combine beef and turkey)
• Sliced cheese (our favorite is provolone)
• Sliced tomatoes and pickles if desired

 

Directions:

Begin assembling each sandwich by buttering the inside of the bread slices, then adding dressings as desired. Layer the spinach or lettuce, the meat, then cheese. We like to start with beef, then provolone, then turkey. If desired, add tomato, onion  and pickle slices at this point. Salt and pepper  sandwich if desired. We also like to add a bit of garlic salt to either the onion or the tomato.

After sandwiches are prepared, spread lite butter on the outside of each bread slice and place into preheated griddle or sauté pan. Saute five to ten minutes until cheese is melted and bread is toasted. Slice and serve hot with chips for a quick and delicious meal. Further, outside of dealing with the hot griddle, this is a wonderful activity to involve the kids in on a rainy day. Bon appétit!

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