Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Apple and Mozzarella Grilled Cheese with Honey Mustard October 10, 2014

Jamie says: Eight days until the big 2-8! Woot, woot. I’m ready for it, and for some reason, I’ve already adapted to the new number. I had a great 27 and am looking forward to the adventures of 28! Let the birthday countdown begin and the celebration continue. After all, you’re supposed to celebrate for the whole month, right?

Apple and Mozzarella Grilled Cheese with Honey Mustard

Apple and Mozzarella Grilled Cheese with Honey Mustard

Today’s lunch- Apple and Mozzarella Grilled Cheese with Honey Mustard. It was delicious…

What's inside? Let's have a look at that tender kale, soft mozzarella, and softened apples, with a drizzle of honey mustard peeping out... yum!

What’s inside? Let’s have a look at that tender kale, soft mozzarella, and softened apples, with a drizzle of honey mustard peeping out… yum!

The bistro-style grilled cheese was simple to make and oh-so-great. I think the lines in the bread add character.

This bread's got definition.

This bread’s got definition.

Paired with a warm bowl of tomato soup, it’s the perfect lunch. As always, enjoy!

Pairs perfectly with a bowl of tomato soup. Chow time.

Pairs perfectly with a bowl of tomato soup. Chow time.

Apple and Mozzarella Grilled Cheese with Honey Mustard

Ingredients:

  • 1 large slice 100% whole wheat mountain bread (Publix Bakery)
  • 1/2 apple (organic gala)
  • 2 tsp honey mustard (Boar’s Head)
  • 1/2 cup fresh baby kale (Organic Girl)
  • 1 slice fresh mozzarella (Publix)
  • no-stick canola cooking spray (PAM)

Directions:

  1. Preheat a panini maker or indoor electric plate grill (aka George Foreman grill).
  2. Slice bread in half. Slice apple half into disks (cut out core of inner pieces).
  3. Spread honey mustard on one side of bread. Top with baby kale, followed by fresh mozzarella and apple slices. Top with remaining 1/2 slice of bread.
  4. Spray no-stick cooking oil on cooking surfaces. Heat sandwich in grill for about 5 minutes or until cheese is melted, kale is slightly wilted, and apples are softened. Remove from heat. Enjoy!

Servings: 1

Serving suggestion: Serve with a bowl of warm tomato soup. (I had the Tabatchnick’s tomato with basil frozen soup.)

  • Nutrition note: Adding fresh apple to a sandwich not only gives it a nice crunch, but adds vitamin C and fiber.
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