Grilled Cheese Sandwich with a Twist

***found in September 2011 issue of Real Simple Magazine

A kid-favorite with grown-up flavor: It's the oozy, gooey, new-y way to enjoy a classic.

Classic Grilled Cheese

Melt 2 tbsp. unsalted butter in a skillet over medium-low heat. Form a sandwich with 2 slices Ceddar and 2 slices white GF bread. Cook, covered, 2-3 minutes per side, until the gf bread is toasted and the cheese is melted.

California Grilled Cheese

Prepare the classic grilled cheese recipe (above) and add 1/2 small avocado, thinly sliced and 1/8 small red onion, thinly sliced.

Pear and Bacon Grilled Cheese

Prepare the classic grilled cheese recipe (above) and add 2 tbsp. currant or fig jam (make sure gf), 2 slices cooked bacon and 1/4 small pear, thinly sliced.

Pesto and Tomato Grilled Cheese

Prepare the classic grilled cheese recipe (above) and add 2 tbsp gf pesto and 2 thin slices tomato

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Comments

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Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com