I love a good sandwich! I especially love hot sandwiches. There is something about warm bread that I find so hard to resist. Of course, during the week while I’m at work, a hot sandwich is impractical, and so I tend to eat meals I’ve pre-prepared in my slow cooker, or a salad I made before I set off to work.
But, at the weekend, I’ve got more time on my hands, and so I like to make a tasty sandwich for my lunch.
I like meat-filled sandwiches but, lately, I’ve been exploring more vegetarian recipes, and I think that I’m getting close to giving up eating meat for a while. After all, the only way to see if a diet is right for you is to try it for yourself.
This sandwich is my new favorite Saturday lunch. I like it a lot, and I know you are going to like it too!
Prep time: 10 minutes
Cooking time: 5 minutes
- 2 slices of wholegrain bread – I like pumpernickel or Ezekiel bread
- 1 ½ teaspoons olive oil
- ½ granny smith apple, peeled, cored, and grated or thinly sliced
- 1/3 cup vegetarian Swiss cheese
- Preheat a frying pan over a medium heat. Meanwhile, bush each piece of bread with a little olive oil.
- Place one slice of bread, oiled side down, in the pan, and pile on the remaining ingredients. Place the other piece of bread on top, oiled side up, and press down gently with a spatula.
- Cook until the bread turns a golden brown.
- Carefully flip the sandwich and cook on the other side until the bread has browned and the cheese has melted.
- Alternatively, you can place your assembled sandwich into an electric griddle and cook as per the manufacturer’s instructions – usually 3-5 minutes.
Recipe credit: allrecipes.com
Picture credit: seriouseats.com
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