Today marks the beginning of an exercise journey that I can't guarantee will last, but I will definitely try my best, given my television schedule. I mean Bates Motel is now back on Mondays, Pretty Little Liars and Switched at Birth are almost done on Tuesdays, Empire is almost done on Wednesdays and Amazing Race returned on Fridays. Let's not forget the blazing heat that has already returned and spring hasn't officially sprung yet!
So as a light snack, I decided to make one of my personal favourites, a grilled cheese sandwich. I guess you can say I'm getting a head start on National Grilled Cheese Month, which is next month. Can you believe that grilled cheese is so awesome, it gets its own month?! But even better, than a traditional girlled cheese, I added a cool, filling twist. Trust me, this is not your mama's grilled cheese! It's fresh, fun and cheesy! It's a great combination of flavours. Imagine a spinach dip between two buttery slices of bread. Absolute bliss!
So I'm celebrating the start of my workout regimen with a sandwich. Grilled. With cheese. A lot of cheese.
SPINACH & MUSHROOM GRILLED CHEESE SANDWICH
2 slices whole wheat bread
2 slices veggie mozzarella cheese
2 medium mushrooms, diced
1 tbsp margarine
1 tbsp hollandaise sauce
1 tsp garlic and pepper seasoning
1 handful fresh spinach
Spray skillet with non-stick spray. Sautee mushrooms in non-stick skillet with garlic and pepper seasoning.
Assemble sandwich (bottom layer cheese, then spinach, then the other slice of cheese, topped with mushrooms and drizzle hollandaise sauce over the inside of the sandwich).
Cut the amount of margarine in half and coat the pan with half.
Place the sandwich in the pan over the last bit of margarine before it completely melts.
With the fire on medium, cover the pan and allow the cheese to melt.
Cook and flip the sandwich until golden.
Remove from heat and serve immediately.