Classic Grilled Cheese from Funny Love Blog
"I did something bad. I used American cheese."
What You Need:
What You Do:
Slice and toast the baguette in the broiler for about 2 minutes on each side.
Halve the cherry tomatoes and slice the zucchini.
Place in a small bowl with olive oil, salt, pepper and the thyme. Toss to coat. Spread evenly on a shallow roasting pan.
Roast in the oven at 425° about 15 minutes with a little olive oil, thyme and salt and pepper on a baking sheet. (you may want to turn once half-way)
Spread a little garlic butter on each baguette slice before layering the roasted vegetables.
Place the zucchini and tomato alternately on top of the baguette slice.
Sprinkle a little Parmesan on top of each vegetable covered baguette.
Place under the broiler to brown the parmesan cheese.
Turkey Pesto Paninis from Serena Bakes Simply from Scratch
"We love these grilled but on the hottest days of the year we enjoy them equally cold and skip the grilling all together."
Healthy Grilled Cheese from So Says Sarah
Half a whole-wheat pita (65 calories)
1 teaspoon pesto (27 calories)
1/2 cup fresh spinach (3 calories)
2 slices tomato (6 calories)
1/4 a roasted red pepper (4 calories)
1/4 cup fresh mozzarella (140 calories)
Drizzle vegetable oil (10 calories)
Carefully cut around the outside edge of the halved pita and then coat both sides with the pesto. You can leave a bit of the pita connected, which makes flipping easier while toasting, or cut the fuss and remove the top.
Now layer on the ingredients, starting with the spinach, topping with the cheese, and then the tomato and red pepper. Keeping the cheese close to the edges helps melt the sandwich together. Make it even more Italian with the addition of a few fresh basil leaves or a sliced marinated artichoke. Fold the pita together and gently press.
Grilled Portobello Caprese Sandwich by Little Leopard Book
"While I usually love a couple slices of delicious bread to hold my sandwich together, I decided to go totally vegetarian and totally gluten free with this Portobello Caprese Sandwich."
Amateur Kitchen loads her grilled cheese up with heirloom tomatoes, three kinds of cheese, and peppery watercress.
This is the best idea for laid-back family-style entertaining. A giant sandwich that everyone can dig into gets dinner party flair with seared duck breast, though you could save yourself a step by buying smoked duck breast (available at better grocery stores).
It’s hard to say when exactly we were sold on this sandwich, since “spicy chicken,” “sriracha,” and “broccoli slaw” are all magic words in our book.
Sometimes the timing of these crazy food holidays feels like the work of sadists. (Lasagna Day on July 28? Who does that?) But every now and then the stars and the seasons and the hungry little elves who dream up the random food holidays align, and our world seems one ruled by logic and reason. August is Sandwich Month; someone had their thinking cap on for that one. It’s the time of year when the gas company might as well just pack it up. Nobody wants to turn on their stove, let alone the oven, and if there were ever a time to eat thick slices of ripe brandywine tomatoes on top of sourdough bread it’s now. Let’s feast on summer sandwiches this month for the Shine Supper Club! You’re already eating them for dinner anyway, aren’t you? And for good reason: nothing could be easier or more emblematic of these last lazy days of summer.
1. Tweet @YahooShine a link to an original recipe and photo and include the hashtag#shinesupperclub by Sunday, August 25, 11:59PM PST. We will compile the links in a slideshow on Shine featuring all Supper Club participants and link to your site (hello, traffic bump!).
2. Finalists will be posted in a poll by 12PM PST Monday, August 26 with voting open to the community until 12PM PST Wednesday, August 28. The winning recipe will be added to the Shine Supper Club winner’s circle (with a badge to post on their blog) and featured on the Shine homepage.
Meet Erin, the blogger behind Dinners, Dishes, and Desserts and the winner of this month’s Shine Supper Club for her swoon-worthy strawberry crumb bars (recipe below). Peek inside Erin’s mind and refrigerator as she answers our usual questions:
Blogger Panini Happy says: "This one is worth screaming from the rooftops. YOU CAN MAKE ICE CREAM CONES WITH YOUR PANINI MAKER! Easily! With no special ingredients! And they’re good!"
Inspired by the blueberry and raspberry crumb bars she was seeing all over the Internet, Erin from the blog Dinners, Dishes, and Desserts created this original recipe for strawberry crumb bars by mixing and matching the best bits of two different recipes.