My daughter’s playgroup has morphed into a bi-weekly mommy luncheon. Twice a month we gather to swap anecdotes, watch our kids play together, and eat. I find it quite therapeutic. The chatting that is. As for the meal itself, we keep it very simple, and each person is responsible for bringing a dish to pass.
Last week one of the moms took a kid-friendly dish (grilled cheese) and kicked it up a few notches (go Emeril!) to create amazing grown-up sandwiches. Throw in a few easy dips and you have the makings of a delicious and nutritious lunch.
Here are the recipes we bonded over:
MEDITERANNEAN-STYLE GRILLED CHEESE SANDWICH
Ingredients:
18 spears (2 pounds) asparagus, grilled
1/2 cup balsamic vinaigrette
12 slices crusty sourdough bread
12 slices Fontina cheese
12 slices fresh mozzarella cheese
1 cup fresh basil leaves
1 cup roasted red pepper pieces
12 slices provolone cheese
Extra-virgin olive oil
Directions:
In a large bowl, toss the grilled asparagus with vinaigrette. Cover and refrigerate for at least 2 hours before using.
Preheat the oven to 350 degrees.
Place 6 slices of bread on a clean, flat surface. Top each slice with 2 slices of Fontina cheese, 3 asparagus spears, 2 slices of fresh mozzarella, 6 fresh basil leaves; 2 1/2 tablespoons of red pepper pieces, and 2 slices of provolone. Then, top with a second slice of bread.
Brush both sides of each sandwich lightly with olive oil.
Heat a large nonstick skillet over medium heat and grill the sandwiches on both sides until golden brown. Transfer to a sheet pan and bake for 8 to 10 minutes or until heated through.
FLUFFY FRUIT DIP
Ingredients:
2 (3-ounce) packages instant vanilla pudding mix
1 cup milk
1/2 teaspoon almond extract
1 (16 ounce) container Cool Whip
Directions:
In a medium bowl, mix together the pudding mix, milk and almond extract.
Fold in the Cool Whip.
Chill for an hour before serving with a fresh fruit platter.
EASY DILL DIP
Ingredients:
1 cup mayonnaise
1 cup sour cream
1 tablespoon dried minced onion
1 teaspoon dried parsley flakes
1 tablespoon dried dill weed
1 teaspoon garlic salt
Directions:
Mix together mayonnaise and sour cream.
Add in minced onion, parsley, dill and garlic salt.
Refrigerate until ready to serve.
Serve with raw vegetables.
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