Is there anything better on a lazy Sunday afternoon than a grilled cheese sandwich and some tomato soup? I don’t think there is, which is why I was excited to make this recipe. The only thing is, I couldn’t wait for a lazy Sunday, so I made it on a moderately-busy Saturday. Guess what? Whether you have it on a Saturday, a Sunday or on a Tuesday for breakfast, it’s still delicious!
4 slices of watermelon, approximately 4”x4″x ½” thick
8 slices 100% whole grain bread, preferably chewy in texture
2 tablespoons stone-ground mustard (or Dijon mustard)
6 ounces extra-sharp Cheddar cheese, divided into 4 equal portions
1 1/2 cups baby arugula
Place watermelon pieces between paper towels to absorb extra fluid and set aside. On each of four slices of bread, spread mustard and top with 1 1 /2 ounces cheese. Top with second slice of bread.
On a griddle, spray cooking spray and grill the sandwiches on each side until cheese begins to melt. Remove from griddle/grill, open, and place a slice of watermelon and arugula. Close sandwich and cut in half.
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