Veggie Grilled Cheese Food

VEGGIE GRILLED CHEESE

Veggie Grilled Cheese image

The coleslaw is a fun and colorful addition to a toasted cheese sandwich, and the Havarti makes it different, too.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 sandwiches.

Number Of Ingredients 5

Ingredients

3 tablespoons butter, softened
8 slices sourdough bread
3 to 4 tablespoons honey mustard
1-1/2 cups broccoli coleslaw mix
6 ounces dill Havarti or Swiss cheese, sliced

Steps:

Spread butter over one side of each slice of bread; turn bread butter side down. Generously spread mustard over four slices of bread. Layer each with a fourth of the coleslaw mix and a fourth of the cheese; top with remaining bread, butter side up., Heat a griddle or large skillet over medium heat. Toast sandwiches until the bread is lightly browned on each side and the cheese is melted.

Nutrition Facts :

GRILLED HALLOUMI AND VEGETABLES

Grilled Halloumi and Vegetables image

Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.

Provided by Martha Rose Shulman

Categories lunch, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound halloumi
2 sweet red peppers
1 large zucchini
1 Japanese eggplant
1 bunch scallions, trimmed
Salt and pepper
About 1/4 cup olive oil
2 teaspoons fresh thyme or crumbled dried mint
1/2 to 1 teaspoon sumac (optional)

Steps:

Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams

EASY, SPICY, VEGGIE GRILLED CHEESE

Easy, Spicy, Veggie Grilled Cheese image

This healthy grilled cheese sandwich is very quick and tasty. With the combination of mozzerella cheese, onions, carrots, crushed red pepper, and basil you are sure to spazzz up your taste buds!

Provided by Anna Haines

Categories Lunch/Snacks

Time 9m

Yield 1 sandwhich, 1 serving(s)

Number Of Ingredients 7

Ingredients

2 slices whole wheat bread
1/4 cup mozzarella cheese (about a handful)
2 slices onions
3 baby carrots
1 pinch crushed red pepper flakes (give or take a little)
1 pinch basil (give or take a little)
cooking spray

Steps:

Turn oven on to about medium high.
Spray pan with cooking spray.
Put motzzerella cheese on bread.
Then add onions (chopped), carrots (chopped into thin slices), basil and crushed red pepper
Put the other slice of bread on top.
Cook each side until golden brown.

Nutrition Facts : Calories 244.2, Fat 8.7, SaturatedFat 4.2, Cholesterol 22.1, Sodium 495, Carbohydrate 31.8, Fiber 4.8, Sugar 6, Protein 12.1

VEGGIE GRILLED CHEESE SANDWICH

Veggie Grilled Cheese Sandwich image

This is a veggie grilled cheese with a little bit of a crunch. Very easy to make. Use a good homemade or artisan bread.

Provided by Mimi in Maine

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons butter (softened)
8 slices of a good bread
3 -4 tablespoons honey mustard
1 1/2 cups coleslaw mix (either regular or broccoli mix)
6 ounces swiss cheese (or other desired)

Steps:

Spread butter over one side of all the slices of bread.
Put four slices on a griddle, butter side down, and generously spread mustard over the top-side of the slices.
Layer each slice of bread with one-fourth of the coleslaw mix and one-fourth of the cheese.
Top with remaining bread, butter side up.
Toast until the bread is lightly browned on each side and cheese is melted.

Nutrition Facts : Calories 401.1, Fat 23.3, SaturatedFat 13.5, Cholesterol 62.1, Sodium 519.3, Carbohydrate 32.4, Fiber 1.9, Sugar 5.6, Protein 15.8

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