Grown Up Gouda Grilled Cheese

We had a cool front come through Dallas which means it was in the low 90s today instead of the low 100s. So I took advantage of the weather and went for a run. Going back to hot yoga after such a long absence is still intimidating me so the solo run was perfect. I only did about 2.5 miles and have to keep reminding myself that I’m just starting an excercise program again and to take it slow. But I ended at 3 miles after picking up the dogs for a cool-down walk and my goal is to go to a yoga both days this weekend.

For dinner, I opted for another meatless meal since I had chicken earlier today. I had leftover sourdough bread from the roasted vegetable sandwiches earlier this week and gouda from my homemade version of Egg McMuffins. And inspired by how good the raspberry jam was in the vegetable sandwiches, it made an appearance here as well. The slightly nutty and buttery flavor of the gouda paired perfectly with it. This was quite possibly the best grilled cheese I’ve ever had – what I’m calling the grown up gouda grilled cheese. It was quite rich so I only ate half of the sandwich with a some of the leftover mediterranean quinoa salad, but I would also pair it with fruit, a salad, or tomato basil soup for a lighter side.

My grilled cheese was proving difficult to photograph so enjoy this artistically rendered version courtesty of

2 slices sourdough bread (I used cracked wheat sourdough from Sprout’s)
Olive oil
Raspberry preserves/jam
3 slices gouda (Recommend Sargento’s pre-sliced natural gouda)

Heat a large skillet on medium to medium-high heat. Brush both slices of bread with olive oil and the opposite side of one piece with raspberry preserves. Top preserves with sliced gouda and the other slice of bread. Place in skillet. Cook 4-6 minutes per side or until golden brown.


Roasted Vegetable Sandwich with Balsamic Raspberry Vinaigrette

Last week I had the most incredible roasted vegetable sandwich at Cafe Brazil during a lunch meeting. After a week of craving another one, I decided to re-create it at home. While it wasn’t exactly like the restaurant’s, it was equally as delicious. And a great way to incorporate more vegetables into your diet, which I am always trying to do.

Vegetable medley of red and green bell peppers, onion, squash and zucchini
1-2 tablespoons olive oil
Salt and pepper
2-3 tablespoons balsamic vinaigrette
1 tablespoon raspberry preserves/jam
Sourdough or thick whole grain bread (I used cracked wheat sourdough from Sprout’s)
Feta cheese, crumbled

Pre-heat oven to 425 degrees. Toss vegetable medley with olive oil and season with salt and pepper. Roast peppers and onion for 15 minutes. Add squash and zucchini and roast for 15-25 more minutes or until vegetables are tender.

While vegetables roast, mix together balsamic vinaigrette and raspberry preserves in a small bowl.

Toast or grill bread and layer one slice with roasted vegetables. Drizzle balsamic/raspberry mixture over veggies and top with crumbled feta cheese. Top with remaining slice and enjoy.