• Prepare macaroni and cheese per the package directions then stick it in the fridge for half an hour.
• Chilling it helps it thicken and makes it easier to manage once you put it on the sandwich.
• Just like nearly all of my recipes, butter one side of each slice of bread.
• Put half the sharp cheddar cheese on one slice and then put the whole tub of macaroni and cheese on the sandwich and spread it around to a consistent thickness across the sandwich covering all the cheddar.
• Add the rest of the cheddar and top with the other slice of bread.
• Cook at 325° for four minutes on each side and use the melting dome to help warm up the cold macaroni.
• My kids love this one!
• Makes one.

• Wash the peppers and slice off the stems.
• Cut peppers in half lengthwise and remove seeds and veins.
• Place on a cookie sheet, skin side up and broil in the oven until skin starts to bubble and char.
• This takes about 8-10 minutes depending on how close the peppers are to the element.
• Remove from heat and place in a plastic bag.
• Put this bag in the fridge for about 20-30 minutes.
• Once the peppers have cooled, remove them from the bag and peel off the skins.
• They should slide right off.
• Butter one side of each slice of bread.
• Spread half of cream cheese on the opposite side of each slice.
• This is one sandwich where I think shredded cheese is better than sliced.
• Add half the Cheddar and Monterey Jack on top of the Cream cheese on one slice.
• Evenly place the roasted peppers on the shredded cheese.
• Top with the crumbled corn chips and the rest of the shredded cheese.
• Add the other piece of bread.
• Cook at 325° for four minutes on each side.
• Be careful when flipping.
• Makes 1 sandwich.

• In a bowl blend the cream and cheddar cheese together.
• Butter one side of each piece of bread.
• Apply the cheese mixture evenly to the other side of both pieces of bread.
• Add a healthy helping of chips to one slice, at least 10 or 12 chips.
• Top with the other piece of bread.
• Cook at 325° for four minutes on each side.
• Makes one.
• Enjoy at your own risk.

• This sandwich is named for a good family friend that suggested I try to turn a Caprese salad into a sandwich.
• Oh what a glorious suggestion that turned out to be!
• On the griddle at 325° or in a skillet on medium heat sprinkle a little olive oil.
• Place the tomato slices into the oil and lightly salt and pepper.
• Cook for 1 minute and then flip.
• Salt and pepper the other side.
• Remove from heat.
• Be careful not to overcook otherwise it will be difficult to scoop up the tomato from the grill.
• Butter two slices of sourdough on one side.
• On one piece add half the Mozzarella cheese.
• Place tomatoes on the bread followed by the basil.
• Add remainder of the cheese and the other slice of bread.
• Cook at 325° for four minutes on each side.
• Be careful flipping, it will want to slide.
• Makes 1 sandwich.

• Slice the avocado in half and remove the pit.
• Scoop out the flesh and place in a bowl.
• Smash with a fork.
• Add chopped tomatoes, jalapeño, and onions.
• Finely chop about half of the leafy section of the cilantro.
• Add that and the juice of the lime.
• Stir.
• Add salt and pepper to taste.
• Butter one side of two slices of bread.
• On the opposite side place half the cheese and then half the guacamole.
• Top with the remainder of the cheese and the other slices of bread.
• Cook at 325° for four minutes per side.
• Makes two.

• Peel and core the apple and slice it into about 16 slices.
• Melt the butter in a skillet over medium heat and cooking the apples for about 7-8 minutes, stirring occasionally until slices get soft.
• Butter one side of each slice of bread.
• On the non-buttered side arrange ¼ of the cheese on two slices.
• Spread half the apples on each and then the remaining cheese on top of the apples.
• Top with the other slice of bread.
• Cook for four minutes on each side at 325°.
• Makes two sandwiches.
• This is a tasty breakfast sandwich and quite a bit healthier than the Breakfast Beast 🙂

• Roughly chop the mushrooms after washing.
• Melt butter in a skillet over medium heat.
• Add minced garlic and sauté for about 1 minute, stirring constantly.
• Add mushrooms; cook till butter is absorbed (about 7 minutes).
• Add wine.
• Stir every few minutes until wine is gone and the bottom of the pan is dry and the mushrooms are start to brown (about 5 or 6 minutes).
• Butter one side of each slice of bread.
• Spread ¼ of the cheeses after stirring them together on the non-buttered side of two pieces of bread.
• Spoon mushrooms on top of the cheese.
• Scatter the remaining cheese on top of the mushrooms and top it off with the bread.
• Cook at 325° for four minutes on each side.
• Melting dome recommended.

• In a non-stick skillet (or buttered regular skillet) fry a single egg.
• Sprinkle a little salt and pepper to taste as the egg cooks.
• I prefer to break the yolk so the sandwich doesn’t end up lopsided.
• Presentation matters.
• Flip once.
• Butter one side of each slice of bread.
• On the opposing side of one, stack half the cheese, the egg, and several slices of avocado followed by the rest of the cheese and the other piece of bread.
• Makes one.
• One tasty sandwich

Peach mixture

• Blanch peaches in boiling water for a few seconds if you want to remove the skins.
• Half peaches and remove stone.
• Slice into about 8 slices per peach.
• In a skillet over medium heat melt butter and stir in peaches.
• Add agave or honey and cinnamon.
• Blend well.
• Stirring occasionally, cook for 8-10 minutes.

Toast

• In a bowl mix milk, vanilla, and eggs.
• Stir in cinnamon and flour.
• On a wide plate, pour crushed cereal.
• Dip each slice of bread into the milk mixture, soaking both sides.
• Place bread onto cereal and coat both sides.
• Melt a dollop of butter in a skillet over medium heat and cook each piece of bread for about 2 minutes per side until egg mixture looks cooked.
• Do not add butter to the bread.
• On one slice stack sliced Brie and scoop on peach mixture.
• Add more Brie and top with another slice of bread.
• Add butter to griddle and place sandwich on top once butter has melted.
• Cook at 325° for four minutes on each side, flipping carefully.
• Melting Dome is recommended.
• Makes two sandwiches.