Spicy Black Bean and Kale Grilled Cheese

So a few weeks ago I told you about how Green Mountain Mustard sent me some of their mustard for me to try.  I originally proposed to make a grilled cheese sandwich and then stumbled upon the epic idea that became my German Nachos(ish).  But ever since, I’ve been thinking about how delicious their mustard is, because really it is, and how I NEED to make a grilled cheese with it.  But not just any grilled cheese, an amazing one and so I finally did.

Yesterday, all I could think about was grilled cheese, and since it was Meatless Monday, why not make something epically delicious to show the world how wonderful meatless can be.

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I mean. Can we take a minute and observe the cheesy goodness?

 

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Now I’m going to have to come clean with you.  I probably ate this in about 3 minutes.  I didn’t have a stop watch, but before I knew it, it was gone.  I think that’s a good sign.  Then my mouth was a little bit on fire, because this mustard is straight up PICANTE.  If you’re a fan of spice, you’re going to love this.  If spicy isn’t your thing, it’s cool.  We can still be friends, use regular mustard, or skip it.

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Spicy Black Bean and Kale Grilled Cheese

1 tbsp onion, finely chopped
1 tbsp red bell pepper, finely chopped
1/2 tbsp cilantro finely chopped
1 kale leaf, veined and chopped
1/3 cup black beans, cooked

1/4 tsp cumin
salt and pepper to taste
1/2 tbsp butter, softened
2 slices of whole wheat bread*
1 tbsp Barn Burner, Red Habanero Mustard

2 slices sharp white cheddar

Grease small skillet and turn on to medium heat.  Add onion, bell pepper, and kale.  Sautee a few minutes until soft.  Add black beans, cilantro, cumin and salt and pepper.  Cook a few minutes then transfer to plate.  Using a fork, mash beans lighly and set aside.

 

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(Note: I didn’t fit all of this in the sandwich so I just ate it on it’s own and it’s delicious. The end.)

Spread bread with butter and turn over then spread with mustard.  Lay 1 slice of cheese on each side (on the mustard side, since you’ll be grilling the buttered side).  Spread one side with black bean mixture and put the sandwich together.

Place sandwich on griddle heated to low.  Cook a few minutes until golden, flip and cook a few more minutes until golden and cheese is melted.  Remember when it comes to grilled cheese, slow and steady wins the race.  In case you forgot here are my tips for fabulous grilled cheese.

 

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Serve immediately and slice if desired.

*Note: I got my bread at Black Market Bakery. If you’re in OC, try it! Amazingly delicious, fluffy and fresh! Also free of preservatives!

This combo was amazingly delicious.  Obviously I’m biased, because I LOOOOOVE black beans, but you should definitely give this a shot.  I think this would be even more amazing dipped into sour cream, because who doesn’t love dipping sandwiches in sauces?

Please also note that if you decided to add bacon and avocado to this, I wouldn’t judge you.

If I could, I would invite you all over for this spicy black bean grilled cheese, but since we’re far away, make it and tell me if you love it.  How does that sound?

What’s your favorite grilled cheese combo?

Brie Tomato Basil Grilled Cheese Sandwich and My Top 5 Tips for the Perfect Grilled Cheese

So remember when I finished the Paleo Challenge, I learned I needed to eat actual meals instead of snacks for dinner?

Well I’m trying to get better at that.  I’ve been trying to incorporate more salads into my dinners, like the Roasted Beet Asparagus and Arugula salad in my last post.   But today and yesterday were long days.  I’ve been stressed and I’ve had a headache since I woke up today.

To remedy all that, I did two things:

1. Went to the Good Will

Thrift shops in Orange County aren’t as cheap in the song, nor are they as cheap as they were in Central NY.  But I still managed a few good finds.

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A tart pan for $2.50, a lovely oval shaped plate for $4.99 (over-priced in my opinion) and a cake plate for $2.50.  I also managed to find a rotating cake stand that will be great for frosting cakes.

2.  Grilled Cheese

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Let’s be more specific.  Brie Tomato Basil Grilled Cheese.

Now don’t get me wrong, traditional caprese with mozzarella is lovely, but seriously.  This sandwich is out of this world.

Last week someone asked me for tips on a good grilled cheese.  Obviously it’s all a questions of taste but here are…

My Top 5 Tips for Making the Perfect Grilled Cheese

1. Good Bread.  If your bread sucks, your grilled cheese will too.  Don’t you dare you sliced white bread.  Invest in some good bread.  I used Trader Joe’s Italian Bread.  Tasty enough.  Orange County is seriously lacking in good bread bakeries.

2. Make sure there’s cheese on both sides of the bread.  If you’re putting something other than just cheese, you need to make sure the cheese is on both sides.  The cheese is the binding agent.  If you don’t have it on both sides, it’ll all fall apart.

3.  Use Real Butter.  If you’re going to make a grilled cheese, now’s not the time to be healthy by avoiding butter.  No.  You’re choosing to make grilled cheese.  If you wanted a healthy meal, you’d make a salad.  Use butter.  It makes your bread golden, toasty and delicious.  Don’t skimp.

4. Mustard.  Unless you’re making a grilled cheese sandwich with some sort of jam, mustard almost always makes a grilled cheese taste better.  Cheese and mustard just go together.  I’m not talking about yellow mustard.  I’m talking tasty dijon-style mustard or the kind with the wonderful mustard seeds in it.  If you hate mustard, you can ignore this comment.  But if you like mustard, trust me.  Give it a try.

5. Low and slow.  Don’t turn the flame on high! Heat your pan to medium/low.  It might take a few minutes for it to get golden and for the cheese to melt, but that’s way better than a burnt piece of bread with hard cheese in the middle.  Be patient.  It’ll be tastier.

That’s pretty much there is to it.  Oh and if you use sliced Kraft American Cheese or Velveeta… You’re dead to me

Brie Tomato Basil Grilled Cheese

2 slices of amazingly tasty bread of your choice
a big pat of butter
1-2 oz brie, sliced (keep the rind! it’s tasty!)
3-4 tomato slices
1-2 basil leaves, chopped

Spread each slice of bread with butter on one side.  On the other side, layer cheese tomatoes and basil.  I try not to use too much cheese because brie is pretty strong, so I put half the cheese on one side and the bread and the other half on the opposite half of the other piece (does that make any sense?  See the pic below)

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Heat pan to medium/low heat.  Place sandwich, butter side down on pan.  Cook about 3 minutes per side or until golden all around and cheese in the center has melted.

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Serve with a bowl of soup and enjoy!  I had it with a bowl of Trader Joe’s Roasted Red Pepper and Tomato soup.  Tastiest soup from a box ever.  I promise!

Added bonus: This month is National Grilled Cheese Month.  I have no idea who decided that but I support, and so should you.  Eat Grilled Cheese Today!

P.S. Dunking is encouraged.

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