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Spring is here. We’re a month out from the end of the longest virtual school year ever. The girls and I have all been working hard to make it off this struggle bus of pandemic living. We’re in full survival mode and right now, survival means adding something to look forward to each and every day, even if that just means something as simple as a facial mask or some new recipes.
Jump to RecipeWe should have never left the house for spring break. What should have been a welcome reprieve from our pandemic isolation ended up with us catching a severe case of senioritis. If you know, you know. Think the last 2 months of pregnancy…get out. The worst part is that I have to be the adult and encourage my girls to just hang in there, it’s “almost over” when all I want to do is quit. Talk about mom faking it until we make it.
Disclosure: This is a compensated post in partnership with S.Rosen’s Baking Company. But all opinions and love of grilled cheese are my own.
To break up the monotony, I’ve been trying to get us safely out of the house more often. With the nice weather, that means more trips to outdoor venues, even if it’s just walking around the neighborhood pathways or the local Farmer’s market. But in doing so, that means not just fresh air but tiny, new adventures. Baby step adventures in travel, exploration and food and that feels just the littlest bit “normal” and I am here for it. Life feels new, fresh and exciting right now (just because it feels like normalcy may be possible again in the near future) and it hasn’t felt that way in a long time. I feel hopeful.
Since we’re spending more time at the local Farmer’s market anyway, why not try some new recipes Farmer’s Market Inspired Grilled Cheeses?
Springtime is here and we’re craving something fresh. While all those fresh veggies can be absolutely delicious, they may not be everyone’s favorite food at the table. Though growing up, my mom’s grilled cheese was my favorite thing to eat. In fact, I couldn’t eat anything else during the first 6 months of my 1st pregnancy. Thankfully, my mom was happy to oblige and I’m happy to oblige my girls when they ask for my grilled cheese sandwiches.
But what about those fresh veggies you just bought at the Farmer’s market? Enter a unique mashup of grilled cheese and fresh veggies. These modular recipes bring together everyone’s favorite comfort food, grilled cheese with garden fresh veggies in easy to modify recipes. You can easily and quickly leave out select ingredients and customize each sandwich as needed for certain family members. Though we’d suggest NOT leaving out the bread and cheese – that could be a bit difficult.
Farmer’s Market Inspired Grilled Cheese Sandwich Recipes
Fresh Asparagus and Spring Pesto Grilled Cheese
Equipment
- Skillet
- Panini Maker
Ingredients
For the Spring Pesto:
- 2 Tbsp Toasted pine nuts
- 1/4 Cup Olive oil
- 6 Tbsp Grated parmesan
- 1/2 Tsp Roasted garlic
- 1 oz Fresh Chives
Per Sandwich
- 2-3 Stalks Asparagus ends snapped off and sliced into 1 inch pieces
- 2 Slices Havarti cheese
- 1 Slice Prosciutto torn into bite size pieces
- Mayo to your liking
- 2 Slices S.Rosen’s Farmer’s Market White Bread
Instructions
- Prepare the pesto (this can be done the day before). Combine the pesto ingredients in a blender. Pulse until you reach the desired consistency.
- Sauté asparagus pieces for 3 minutes on high heat, until you see it begin to brown. Take off heat and transfer to a separate bowl, stirring in 1-2 Tbsp. of the pesto (depending on how strong you want it).
- Heat skillet or panini maker to medium (we really like cast iron for this if it’s available, but if not, use a non-stick pan).
- Assemble the sandwich: one slice of Havarti, top with the prosciutto, then the pesto coated asparagus, and more slices of cheese. Top with the second slice of bread after spreading a thin layer of mayo on it. If you’re making multiple grilled cheeses, assemble them all before you start griddling.
- Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook 3 minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly different cooking times.
For the sweet and savory Farmer’s market sandwich lover
Fresh Arugula and Local Jam Grilled Cheese
Equipment
- Skillet
- Or Panini Maker
Ingredients
Per Sandwich
- High quality jam of your choice
- 3 Slices Muenster cheese
- Arugula Handful
- Mayo to your liking
- 2 Slices S.Rosen’s Farmer’s Market White Bread
Instructions
- Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan)
- Assemble the sandwich: One and a half slices of Muenster (rip the half slice into pieces and spread around the slice), spread jam over cheese, and add a handful of arugula. Top with the second slice of bread.
- Spread a thin layer of mayo on this slice. If you’re making multiple grilled cheeses, first assemble them all before you start griddling.
- Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook 3 minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly different cooking times.
Farmer’s Market Sandwich that will fill you up
Chard, Apple and Bacon Grilled Cheese with Red Pepper Sauce
Equipment
- Skillet
- Or Panini Maker
Ingredients
For the Red Pepper Sauce:
- 4 oz. Jarred roasted red pepper
- 2 oz. Toasted slivered almonds
- 4 oz. Tomatoes (we used fire roasted from a can to keep it easy)
- 1 Tsp Paprika
- 2 Tbsp Parsley
- 1 Tsp Roasted garlic
For the Chard
- 1 Bunch Chard (rainbow or swiss)
- 2 Tbsp Apple cider vinegar
- 1 Tsp Salt
- 1/2 Tbsp Neutral oil such as canola
For the Sandwich
- 2 Slices Bacon cooked until crisp
- 3 Slices Gouda cheese
- 1/4 Apple thinly sliced
Instructions
- Prepare the red pepper sauce (this can be done the day before). Combine the ingredients in a blender. Pulse until you reach the desired consistency.
- Prepare the chard in a medium sauce pan with a lid. Heat pan to medium and add oil. Once heated, add chard by the handful. It will cook down A LOT. Stir the chard, apple cider vinegar, and salt. Cook for 6-7 minutes. Take off heat and set aside.
- Heat skillet to medium (we really like cast iron for this if it’s available, but if not use a non-stick pan).
- Assemble the sandwich: one slice of Gouda first, top with bacon, then the apple, two spoonfuls of sautéed chard, and finally, more sliced of cheese. Top with the second slice of bread. Spread a thin layer of mayo on this slice. If you’re making multiple sandwiches, assemble them all before you start griddling.
- Place the sandwich mayo side down in the skillet. Spread mayo on the bread slice now facing up and cook three minutes, or until bread is toasty brown. Turn and repeat. Your stove top and pan may require slightly cook times.
- Serve with red pepper sauce for dunking.
Just remember, life might feel a little weird and different right now but you can still do some things that are “normal” like a picnic in the backyard with the people who live in the house with you or just take a delicious sandwich to the deck and eat by yourself, if you’ve had too much “together time” this pandemic. Either way, what’s your favorite fresh, Farmer’s Market sandwich recipe?
