If Murphy had been a blogger, there would have been a law to the effect that, as soon as you have things to blog about, you will not have time for blogging.
And so it is with me right now. My girl was home a few days last week and we had all sorts of fun, but it will take some time to pull the posts together telling you about our new playdough (again with the playdough!), bubbles and sidewalk paint (oh, how she loved the sidewalk paint).
So, instead, I’m telling you about what I had for lunch.
I was perusing my About.com colleague Linda’s site (Busy Cooks) when I came across this recipe for Baked Grilled Cheese Pesto Sandwiches. Yum, right? Pesto is just about my favorite food ever, and I love meals I can pop in the toaster oven and forget.
But I don’t actually have any bread, or sliced cheese, and I wanted something a little more substantial today, but I couldn’t stop thinking about pesto grilled cheese. So here’s what I came up with instead.
I used a wheat bun instead of bread, grated cheese instead of slices, the toaster oven instead of the big oven and when it was done, I added turkey.
Want a real recipe? Here you go:
- one whole wheat bun
- pesto (store-bought is fine, but you know homemade is better)
- cheese (I used mozzarella, but whatever you have is good)
- lunchmeat of choice (mine is baked turkey)
- Heat toaster oven (or real oven) to 350. Slather pesto on bun, as if it were mayonnaise. Cover each half with pesto, then put on baking sheet and cover each half with a handful of cheese.
- Bake until the cheese is melted (mine went 8 minutes).
- Stack lunchmeat on top. If you can stand it, close the sandwich up and let it sit a minute so the meat gets a little warm. Or turn off the oven, put the meat on and leave it in the oven a minute or two. Or just eat it cold; that’s good, too.
I have a feeling this will be becoming a go-to sandwich for me. You could easily add tomato or other vegetables if you wanted to go to the bother of slicing. You could also add my other favorite, roasted red pepper, straight from the jar. Or olives. Or do pesto on one side and olive salad on the other. And so on. Yum.