I love to fancy up a grilled cheese sandwich, and that I most certainly did by adding thinly sliced Granny Smith apple, turkey bacon, and Dijon mustard to this lunch treat. Wonderfully yum (though, in Junior Too’s case I was asked to “hold the Dijon”).

Apple Bacon Grilled Cheese

4 slices bread (I used our favorite sourdough from Panera Bread’s bakery)

1 tbsp Dijon Mustard

4 oz shredded sharp cheddar cheese

1 small Granny Smith apple, sliced thin

6 strips turkey bacon, fried

1 tbsp butter

1) Assemble each of 2 sandwiches as follows: spread mustard on both sides of bread, top bottom slice with one-fourth the cheese, one-half the apple slices, one-half the bacon, one-fourth the cheese, the top slice of bread

2) Melt butter in skillet over medium heat; add sandwich to skillet and cook 4-5 minutes each side until golden brown and lightly crunchy; remove from skillet and serve immediately

Servings: 2


Sunday lunch could have been soup, but it was such a pleasantly warm day that it seemed like overkill, and so…grilled sandwiches featuring two of my favorite (I have quite a few favorites) ingredients: blue cheese and spinach. As for the fruit, one of the most divine combinations going is pear and blue cheese. A very satisfying lunch!

Blue Cheese-Pear Grilled Sandwich

3 tbsp butter, divided

1 tsp olive oil

1 firm but ripe pear, sliced 1/4″ thick

1/4 cup white cooking wine

6 slices bread (I used swirled white-wheat)

3 oz reduced-far cream cheese

3 oz crumbled blue cheese

3/4 cup baby spinach

1) In medium-sized sauce pan over medium heat, melt 1 tbsp butter (reserving 2 tbsp) in olive oil; add pear slices and saute 5 minutes, turning once; reduce heat to low and add cooking wine; cook 4-5 minutes until sauce reduces, leaving a glaze on pears; remove from heat and set aside

2) Assemble each of three sandwiches as follows: Spread 1 oz cream cheese on one slice of bread, lay one-third of pear slices on cream cheese, followed by one-third of spinach and one-third of crumbled blue cheese, top with slice of bread

3) In large skillet (I used a grill pan) over medium heat, melt remaining 2 tbsp butter; grill sandwiches 3-4 minutes each side until cheeses melt; serve

Servings: 3


Yes, it’s another jalapeno popper sandwich, this time with bacon. Yum, yum, yum–and gone, gone, gone! As for Junior Too, he liked this sandwich MUCH better than my fabulous (if I may say so myself) Mushroom-Basmati Rice Soup. Guys and their meat-and-cheese-stuffed, buttered-and-grilled slabs of bread. Not that I don’t like them too 🙂

8 jalapeno peppers, cut in quarters lengthwise and seeded

8 slices sourdough bread (good quality–Panera Bread is our favorite)

8 tbsp reduced-fat cream cheese, softened

sea salt

ground black pepper

3/4 cup crumbled tortilla chips

8 strips turkey bacon strips, fried to lightly crisp

4 slices sharp cheddar cheese

2 tbsp butter

1) Preheat oven to broil

2) Place pepper quarters on baking sheet, skin side up; broil 8-10 minutes until skin browns and blisters; remove from oven, let cool, peel and discard blistered skin

3) Lay out 4 slices of bread and top each with 1/4 of the following ingredients: cream cheese, sprinkle of sea salt and black pepper, jalapeno strips, crumbled tortilla chips, bacon, and cheddar cheese; top with remaining slices of bread

4) In non-stick pan* (I used a grill pan) over medium heat, melt 1 tbsp butter (reserving 1 tbsp); add sandwiches to pan and grill until cheese begins to melt and bread is golden brown (4-5 minutes); before grilling second side, spread remaining butter over top slices of bread; flip, grill until golden brown; and eat!

Note: Depending on size of your pan, you may have to make sandwiches in batches, so divide butter accordingly

Serves: 4