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We eat sandwiches for dinner sometimes. Ed is so accommodating, he will eat anything I cook and never complain. For example — recently I baked a batch of butter cookies for too long and they were nearly burned and he told me he actually prefers them that way.
Anyway, he’s okay with sandwiches for dinner and that’s all very familiar to me because I grew up in a sandwich household. My Mom used leftovers creatively most of the time, although she NEVER called them leftovers because she didn’t like that word. But sometimes dinner was just a sandwich. 
I don’t make Grilled Cheese sandwiches too often though. Our dinner sandwiches are usually more substantial. Grilled Cheese is usually just when the grandkids come.
But occasionally we’ll have it, depending on what kind of cheese I have in the fridge and bread in the freezer. I like to use cheese/bread combinations other than American cheese on white bread (although I am NOT sneering at that. I just need something more for dinner sometimes).
Recently I made this sandwich and we both loved it: Grilled Cheese with Fruit and Jam.
It’s what’s for dinner.
Grilled Cheese with Fruit and Jam
2 slices multigrain bread
2 tablespoons butter
1 tablespoon apricot jam
1-1/2 to 2 ounces sliced cheddar, Gouda, Manchego or fontina cheese
slices of fresh peach, nectarine, mango, papaya or apricot
Spread one slice of the bread with a half tablespoon of the butter. Spread the other slice of bread with the jam. Place the cheese and fruit on top of one of the bread slices, then cover the sandwich with the other slice. Melt half the remaining butter in a saute pan (preferably nonstick) over medium heat. When the butter has melted and looks foamy, place the sandwich in the pan, cover and cook for about 2 minutes. Lift the sandwich with a rigid spatula and add the remaining butter, let it melt and flip the sandwich into the pan. Cook for another 2 minutes or until the outside is crispy and golden brown and the cheese has melted. Makes one sandwich

We eat sandwiches for dinner sometimes. Ed is so accommodating, he will eat anything I cook and never complain. For example — recently I baked a batch of butter cookies for too long and they were nearly burned and he told me he actually prefers them that way.

Anyway, he’s okay with sandwiches for dinner and that’s all very familiar to me because I grew up in a sandwich household. My Mom used leftovers creatively most of the time, although she NEVER called them leftovers because she didn’t like that word. But sometimes dinner was just a sandwich. 

I don’t make Grilled Cheese sandwiches too often though. Our dinner sandwiches are usually more substantial. Grilled Cheese is usually just when the grandkids come.

But occasionally we’ll have it, depending on what kind of cheese I have in the fridge and bread in the freezer. I like to use cheese/bread combinations other than American cheese on white bread (although I am NOT sneering at that. I just need something more for dinner sometimes).

Recently I made this sandwich and we both loved it: Grilled Cheese with Fruit and Jam.

It’s what’s for dinner.

Grilled Cheese with Fruit and Jam

2 slices multigrain bread

2 tablespoons butter

1 tablespoon apricot jam

1-1/2 to 2 ounces sliced cheddar, Gouda, Manchego or fontina cheese

slices of fresh peach, nectarine, mango, papaya or apricot

Spread one slice of the bread with a half tablespoon of the butter. Spread the other slice of bread with the jam. Place the cheese and fruit on top of one of the bread slices, then cover the sandwich with the other slice. Melt half the remaining butter in a saute pan (preferably nonstick) over medium heat. When the butter has melted and looks foamy, place the sandwich in the pan, cover and cook for about 2 minutes. Lift the sandwich with a rigid spatula and add the remaining butter, let it melt and flip the sandwich into the pan. Cook for another 2 minutes or until the outside is crispy and golden brown and the cheese has melted. Makes one sandwich

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