Saturday afternoon- Tex-Mex Grilled Cheese

 

Like many people, my go-to for a quick hot meal is a grilled cheese sandwich.  One of the great things about a sandwich is the ability to improvise with different ingredients to make it new as often as you want.  We had a bag of 4-cheese Mexican blend shredded cheese in the fridge and always have peppers and such around, so I decided to do a nacho/ Tex-Mex sandwich this afternoon. 

Dead simple and tasty, it's the little things that combine to create magic in your kitchen. 

Fatboy Tex-Mex grilled cheese

2 slices bread (I used a multi-grain with some nut flour) 

1/8  cup shredded Mexican 4-cheese blend

4-6 slices pickled jalapeño peppers  

2-4 Tbsp. unsalted butter

1.  Heat cast iron skillet to medium-high
2. Spread cheese and peppers between slices of bread
3. Butter outside of both sides of sandwich
4. Place sandwich in skillet and place a second skillet or sandwich press on top
5. Fry each side 2-3 minutes or until cheese is melted and bread is toasted to preference  
6. Remove sandwich from pan and cut in half to serve. 

Dinner Tonight: BBQ Pork Sandwiches on pretzel buns

One of the great things about doing the Kahlua Pork last night is that there is always plenty left, especially when it is just the kids and I eating.  Since it is just slow roasted pork butt, adding some BBQ sauce made it a simple transition to sandwiches on night two.  I love that our local grocer has started selling my favorite kind of sandwich buns - pretzel buns.  

Cooking more than you need for a meal means dinner prep the following night can be a lot easier if you are careful not to over season your meat for the first meal in the chain.  In this case the pork was seasoned just with salt and liquid smoke, so adding BBQ sauce didn't conflict with any flavors.