I am not sure how to convey just how yummy this sandwich is. Although I love a good, basic grilled cheese sandwich, this is a whole different level of love. Though the ingredients are top notch, none are exotic or out of the ordinary. They do however become something extraordinary when put together and grilled.

INGREDIENTS
2 slices whole grain bread
1 Tbs. butter
2 slices extra sharp cheddar cheese
1 heirloom tomato or vine-ripened
1/2 avocado
3-4 large basil leaves or a generous slather of pesto

DIRECTIONS
First, slather the bread with butter and place, each slice separately, butter side down, in a preheated, low temperature cast iron skillet. Next, add the cheese to one piece of the bread, add the tomato on top of the cheese and lastly, place the basil leaves over the tomatoes. Then, add the sliced avocado to the other piece of bread and season both sides with kosher salt and fresh ground pepper. Then, cover the pan and let sit for about 5-6 minutes to let the cheese melt and the other ingredients warm up.

Finally, when the cheese is melted and oozing and the bread is a nice toasty, golden brown, join the two sides of the sandwich. Press to merge the combined the ingredients, then cut in half. Serve with some chips and a cup of soup for an incredibly delicious and hardy lunch. Perfect for a chilly day.

NOTES
The variations on this are endless. Change the bread type, a dark rye is wonderful, change up the cheese or combine two different cheeses, wonderful. Consider adding some crispy bacon to really amp up the flavor, also wonderful.

Also, it bears mentioning that the better your ingredients, the better the sandwich. Try to find a good, whole grain, artisanal bread and good tomatoes. I used heirloom tomatoes here, however when tomatoes are out of season, you can use a good, vine ripened variety with great results.

Need to make a very quick lunch, or a speedy dinner for that matter? You should try this recipe. It is about one of the quickest, tastiest soups and it’s added bonus is that it’s also quite healthy. A shout out to my friend Joanne, who’s recipe I have adapted this from. She served it with some grated cheddar cheese, a salad and some crusty bread, for a light dinner and we loved it, I think you will too.

INGREDIEENTS
2 Tbs. olive oil
1 large sweet onion, chopped
pinch crushed red pepper
kosher salt and fresh ground pepper, to taste
1 lb. spicy chicken sausage, sliced
28 oz. can whole tomatoes, crushed
1 16 oz. can white navy beans
16 oz. chicken broth
1 small bag spinach

DIRECTIONS
First, warm the olive oil in a dutch oven, then add the onion, red pepper, salt, fresh ground pepper and sauté until the onions are translucent. Then, add the sausage and continue to sauté for a few more minutes. The sausage that I used, with great results, is Trader Joe’s Spicy Jalapeño Chicken Sausage. There are so many good chicken sausages on the market, they are too numerous to list here. You decide which you prefer, chicken or pork. Personally, I keep trying to find healthier ways to prepare meals that don’t compromise flavor, thus the chicken is my first choice. Additionally, the more flavor in the sausage, the better flavors in the soup.

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Next, add the tomatoes and beans, simmer for about five minutes more. Finally, add the chicken stock and spinach. Stir to combine well and simmer for another 10-12 minutes or until the spinach is fully wilted. That’s it, you’re good to go!

NOTES
Serve with your preference of grated cheese, (I’ve used parmesan and sharp cheddar, both are tasty) fresh crostini and a green salad.