I love sandwiches of all shapes, sizes, and forms, from burgers and paninis to pitas and wraps. There are just so many options for sandwiches, and all of them taste so good. While I enjoy staples like PB&J, I am always looking for new and interesting combinations for sandwich fillings. For a LONG time, I was on a grilled eggplant/cilantro hummus kick and before that it was turkey, cheese, avocado, and tomato. My sandwich obsession has grown even more now that I have a George Foreman Grill…there is something that is so appealing to me about toasted bread and melted cheese. Speaking of which, my new sandwich this week was a grilled cheese with tomato and black olives. The cheesy inside brought back memories of the childhood pan-butter-fried version my mom used to make, although mine was made healthier by virtue of the fact that I grilled it, used reduced fat cheese, and added tomatoes and black olives. Let me tell you, it was definitely something to write home about.
Today was my first day off from rehearsals in a week, which allowed me to relax a little. I actually had time tonight to eat dinner at a normal hour (7pm instead of 5pm!) and catch up on the The Office. I also cleaned up my room a bit, which was not fun but was DEFINITELY necessary. My roommate is coming back in a week and I need to give this place a serious once-over before she gets back. My side of the room just looks so…lived in…and its kind of getting to the point where its agitating me. Oh well, there’s always this weekend.
Happy almost Friday everyone!
Grilled Cheese with Tomatoes and Black Olives
2 slices whole wheat bread (my favorite is Trader Joe’s High Fiber Whole Wheat — it has the texture and flavor of white bread with all of the benefits of whole grain..AND its only $2.50 a loaf!)
2 slices reduced fat cheddar cheese
1 medium tomato
4 black olives, sliced
Construct sandwich by layering a bread slice, a cheese slice, a tomato layer, an olive layer, another tomato layer, another cheese slice, and the final bread slice. Grill on the George Foreman grill, on a non-stick pan, or on a panini press until cheese is melted.
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