Alfalfa sprouts spruce up this veggie-packed sandwich and provide an abundance of antioxidants. This is one of my favorite grilled cheese sandwich creations of all time!
I have to thank my mother for helping me to fall in love with alfalfa sprouts at a young age. I’m not sure I would give them the time of day without her guidance. I don’t always think to add them to my grocery list, but when they are in my fridge I eat them all up. This grilled cheese sandwich is delicious sans sprouts, but adding them makes the sandwich INCREDIBLE.
I am about to embark on a rainy field trip with a bunch of fourth graders, so feel free to say a prayer for me. Wishing for a great day for you, wherever you are!
Other delectable grilled cheese sandwiches:
Leftover Lunch Meat Grilled Cheese
TURKEY VEGGIE GRILLED CHEESE SANDWICH WITH ALFAFA SPROUTS
My new favorite way to enjoy the delicious RHUBARB! These cookies are amazing! The raspberries add a nice fruity sweetness to counter the tartness of the rhubarb.
ingredients:
- 3/4 cup salted butter (1 1/2 sticks), softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup chopped rhubarb
- 1 cup fresh raspberries
instructions:
- Preheat oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.
- Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool. Refrigerate until ready to serve.
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