Photo: Jodi Pudge
You probably make your grilled cheese in a pan. But we say it's time to take it outside and get that sandwich all nice and melty on the BBQ.
1 red sweet pepper
1 tbsp olive oil
generous pinches Italian seasoning
generous pinches salt
generous pinches black pepper
8 slices Texas toast, or other thick-sliced bread
6 oz cheddar, sliced
4 slices Black Forest ham, or prosciutto
Oil barbecue grill, then preheat to medium. Slice tomatoes into thick rounds and cut peppers into quarters. Drizzle with oil and sprinkle with seasonings.
Brush one side of each slice of bread lightly with oil, then place, oiled side down, on a large cutting board, platter or baking sheet. Top 4 slices with cheese, leaving a 1/2-in (1 cm) border around edges.
Arrange all 8 slices, oiled side down, on the hot grill, alongside tomatoes and peppers. Barbecue, covered, until grill marks form, cheese begins to melt and vegetables are tender, 2 minutes for the bread and 2-4 minutes per side for vegetables, removing items to cutting board as each is done.
Layer cheese-topped bread slices with grilled tomatoes and peppers, then slices of ham. Top with remaining bread, grilled side up. Serve immediately.
Calories 453, Protein 23g, Carbohydrates 43g, Fat 21g, Fibre 3g.
Originally published in the September 2010 issue. Photo by Jodi Pudge.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners