I had some pepperjack cheese in the fridge leftover from something else, and decided it would make a good grilled cheese sandwich. I added a slice of honey chicken breast (during pregnancy, deli meat must be heated until steaming to kill any potential listeria bacteria) and some sliced baby grape tomatoes. A regular, full-size tomato would have worked better, obviously, but I only had the grape ones on hand, and I really wanted tomato in my sandwich. They were very flavorful and I loved them in there.
I don't cook my grilled cheese sandwiches on the stove; I bake them in the oven. This is a little easier, and you can get away with using less butter, too, because the heat of the oven does a pretty good job of browning the bread. I still use a little butter, though. I know a lot of people don't need a recipe for grilled cheese, but bear with me, man.
Grilled Pepperjack Cheese & Tomato
2 slices of whole-grain bread
thinly sliced pepper-jack cheese, enough to cover one slice of bread
1 slice chicken or turkey deli meat
2 big slices tomato, or lots of sliced grape tomatoes
butter, about 2 teaspoons
1. Preheat the oven to 400 F. Butter the outside of one slice of bread with about 1 teaspoon of butter, and place it butter-side down on a small baking sheet. Place cheese, meat, and tomato on top of bread. Butter the other side of bread with the remaining butter and place on top of the tomato, butter-side facing up. Bake about 5 minutes, or until top is slightly browned, and flip and cook on the other side until bread is browned and cheese is melted.
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