Lunch it up

The Best Grilled Cheese Sandwich Ever (for Grown Ups Only!)

Bon Appétit
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Makes 4
Recipe by Kevin West
Ingredients
8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter

Preparation
Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoon butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.
nutritional information
One sandwich contains:
Calories (kcal) 916.0
Calories from Fat 447.8
Fat (g) 49.8
Saturated Fat (g) 24.5
Cholesterol (mg) 136.0
Carbohydrates (g) 70.3
Dietary Fiber (g) 2.3
Total Sugars (g) 3.7
Net Carbs (g) 68.0
Protein (g) 41.7
Sodium (mg) 1851.1

Baked Chile & Potato Taquitos
Serves Two

Ingredients:

• 2 large potatoes
• ½ medium onion
• 1 jalapeno
• 1 Anaheim pepper
• 1 red chili
• 1-cup cheddar cheese
• 1 packet Taco Seasoning
• Olive oil
• 10-12 corn taco shells

Directions:

1. Use grater and shred the two large potatoes. Add to large skillet with olive oil. Turn
to high heat.

2. Dice onion, jalapeno, Anaheim pepper and red chili. Add to potato mixture in skillet.

3. Sauté until potatoes are golden brown.

4. Grease 13×9 pan with olive oil.

5. Take a warmed tortilla and spread a thin-ish layer of potato mixture in center and
roll into taquito formation. Continue process and arrange on tray.

6. Heat oven to 350 and bake for 25 – 35 minutes – to be safe, monitor for desired
crispiness. Personally, the crispier the better.

7. Serve with DIPS!


Angelino Style Grilled Portabella Burgers

Ingredients:

• Large Loafed Sourdough Bread – 4 slices (cut in half)
• Portabella Mushroom Caps – 4
• Pablano Peppers – 2 or 3
• Red Onion – 1 large
• Canned Green Chiles – 2 large cans (diced)
• Soy Sauce – 3 tablespoons
• Salt
• Pepper
• Crushed Red Pepper
• Cumin
• Veganaise/Mayonaise
• Hot Sauce
• Cheddar Cheese
• Lettuce
• Avocado
• Olive Oil – 2 tablespoons
• Grill

Directions:

1. Remove stems from portabella mushrooms and marinate in salt, pepper, crushed red pepper, cumin, soy sauce, 2 cans of diced green chiles. Marinate for as long as possible but anything over 30 minutes tastes great.

2. Dice up red onion and place in aluminum foil pouch w/olive oil for grill. Set aside.

3. When up to temperature, place whole pablano peppers, onion pouch and mushroom caps on the grill. Do not place either directly over the flame – off to the side is much more effective. Continually monitor the chiles and onion pouch to not burn.

4. After about 10 minutes, flip mushroom caps and pour remaining marinade inside the cap. Continue to grill for 10 minutes. At the last minute, flip portabellas back over and place cheddar cheese on top of the cap. When melted, remove from heat, cover with foil and set aside.

5. Remove pablanos from heat and place on cutting board. Slice up the pablanos, removing the cap and seeds and set aside. Feel free to remove skin as well.

6. Cut 4 sourdough bread slices in half. Place bread on grill for a light toast. Set aside.

7. Mix veganaise/mayonnaise w/one tablespoon hot sauce. Set aside.

Assembly:

• Bottom = Sourdough
• Caramelized onions
• Portabella mushroom
• Pablano peppers
• Lettuce
• Avocado
• Spread mayo on other sourdough piece and place on top.


Glorious Lechuga Wraps

Ingredients:

- 1/3 cup vegetable broth/stock
- 1/3 cup soy sauce
- 4 tablespoon sesame oil
- 1 tablespoon honey
- 1 table spoon hot chile sauce
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- 1 tablespoon sesame seeds
- 2 bell peppers (diced)
- 1 large carrot (diced)
- 1 large Italian squash (diced)
- 1 broccoli head (diced)
- 2 yellow chiles (diced)
- 1 small onion (diced)
- 1 tomato (diced)
- 1 avocado (diced)
- 1 pinch basil
- ½ cucumber
- salt
- pepper
- 1 small package buckwheat noodles
- 1 head of lettuce (iceberg, romaine, or a good taco-ing lettuce)

Method:

1. In mixing bowl, stir together vegetable stock, soy sauce, sesame oil, honey, hot chile sauce, garlic, ginger and sesame seeds. Set aside.

2. Use remaining sesame oil in a wok or large frying pan. Set ho high heat. Toss in peppers, carrot, onion, squash, broccoli and yellow chiles. Saute until the vegetables start to change color.

3. Stir in sauce and simmer for 10 minutes. (Don’t use all the sauce, save it for dipping )

4. Remove from heat and let cool down to room temperature.

5. Boil buckwheat noodles and when finished rinse with cold water. Set aside.

6. Prepare lettuce “shells” to applicable size.

7. In bowl, mix together tomato, avocado, cucumber and a pinch of basil, salt and pepper.

Architecture:

1. lettuce
2. buckwheat noodles
3. vegetable filling
4. tomato/cucumber mixture
5. drizzle of leftover sauce