We already know that I love to fancy up my grilled cheese. It’s just so much more delicious to add a few complimentary flavours to an already-amazing combo — bread + cheese = heaven!
But what happens when you combine fresh mozzarella, spinach, avocados, and sundried tomato pesto? It’s a happy tastebud explosion!
I’ve realized recently that I like using olive oil when I’m grilling my sandwiches. The oil is healthier than butter or margarine, it’s vegan, and it gives the bread a pleasant crunch without making the sandwich overly greasy. I definitely recommend giving it a try.
I have been getting into grilled sandwiches a lot lately. Think gourmet grilled cheese, but not necessarily with cheese, and filled with lots of veggies and other delicious things. The possibilities when you’re making sandwiches are pretty much endless, but it’s easy to fall into old routines and get bored quickly, which is why I think grilling your sandwiches adds a new and exciting dimension to the whole process!
This particular grilled creation is packed with healthy spinach, avocado, and homemade hummus, with a touch of sundried tomato pesto for extra flavour. I try to stick to whole grain breads as much as I can, to ensure I’m getting healthy fibre and keeping my refined flour intake low. Plus, the texture of grainy bread goes so nicely with the smooth avocado and hummus.
The great thing about this recipe is that you can substitute a different type of bean dip (white bean dip is an awesome sandwich filling!) and totally different veggies, depending on what’s in your fridge and what suits your fancy at the moment. It’s an awesome vegan/vegetarian lunch option for any time of year.
I would love to throw a lunch or dinner party someday with a huge array of breads and fillings, where everyone could build their own sandwich and then have it grilled. Don’t you think that would be fun?!
Oh boy have I been bad with my blogging lately! I was expecting to find that I would have more time to cook and blog once summer came around, but I’ve been surprised with how little of both I’ve managed to fit into my schedule.
On the bright side, the things I have been cooking have been really simple, fresh, and tasty, just like this salad I’m about to share. I visited my cousin in Toronto a few weeks ago and she turned me onto “chunky” salads, i.e. salads without greens in them. There’s something to be said about biting into nice big cubes of fresh summer veggies — especially when there’s also cheese involved!
This salad reminds me of a traditional Greek salad, but the choice of cheeses and the inclusion of avocado give it a bit of a new twist.