Kids love grilled cheese, and so do I! What I love most about a grilled cheese (other than the butter and cheese) is the versatility. You can stuff just about anything into the center, given you have added adequate cheese to mold it all tog...ether. Today the boys had Gouda & Yellow Tomato panini and I enjoyed this colorful panini. Here is the how to.
Saute kale, sliced roma shaped or cherry tomatoes (whatever is in season) in butter. The liquid from the tomatoes helps to wilt the kale. Empty pan on a plate and butter pan for bread, I used herb & garlic white cheddar with turkey pepperoni. Cooked one side first to melt then the second with more cheese and the additional ingredients before 'closing'.
So good, so fresh, and full of colorful micronutrients! My key to nutrition? Just add more color. Whatever you are going to eat already will not be ruined by adding something scary like kale, spinach or chard. Here is the secret: Chop whatever you are attempting to add for the first time very tiny so that no one chooses to take the bite or not. If your "pump it up" extra ingredient is tiny in every bite then it will stay stealth in texture and flavor. Chances are it will spread out the salt and fat that is probably overtaking the dish anyway.
For example: If I came to your house to make dinner on the fly and all you had were a bag of frozen chinese ready to go meal such as sesame chicken and a a bag of frozen veggies, both of those items are going to be cooked. The amount of sauce in that ready to go meal in too heavy really for what is needed to flavor the meat and the body will love the boost of vitamins and flavor from the veggies. Not to mention the colon which will already be struggling a little with that chicken :)
Again, the point is not "Don't eat this, restrict that" it is all about enhancing flavor, color, texture, and nutrient density of food by just trying new things or the colorful foods you already have. Use what you got!
