Delicious and extremely messy twist on a classic…grilled veggie grilled cheese. I had a leftover roma tomato and half a sweet onion from last night’s dinner, and I wanted to make a relatively quick and easy meal. The only problem was that I had to eat this with a fork! I piled way too much grilled goodness to possibly pick up and eat. And I say grilled, but living in an apartment leaves me without a grill, so I had to play pretend with a skillet. A grill pan is on my Christmas list (are you reading this, boyfriend?)
2 slices Udi’s Gluten-Free sandwich bread
2 slices provolone cheese
1/2 tbsp light butter
1 tsp garlic powder
1 tsp dried basil
1/2 sweet onion
1 roma tomato
1/2 tbsp olive oil
1 clove garlic, minced
Heat olive oil and minced garlic over medium heat in skillet. After 1.5 minutes, add the onion, cut sideways to leave the thin rings intact. Once the onion is looking semi-translucent and browned on the edges, add the roma tomato, sliced into 1/4 inch thick circles. “Grill” until tomatoes are soft, but not mushy. Remove from pan and set aside.
Leaving the heat on, spread one side of each slice of bread with the butter, then sprinkle garlic powder and basil evenly over the butter. Place one slice butter side down in the pan. Add one slice of provolone, then add all of your veggies, stacking strategically to avoid them falling out of the sandwich. Although try as you might, you will not succeed at this part. Then, add your second slice of provolone, and the second slice of bread, butter side up.
Heat until the cheese is melted and the bottom slice is brown, then use your ninja kitchen skills to flip the sandwich without sending onions flying. Once the now bottom slice is browned and crispy, you are ready to eat! Grab yourself a fork, or a large napkin if you’re brave enough to eat with your hands, and enjoy! Pair with your favorite gluten-free beer.