Super Fast
Grilled Cheese Sandwiches with Pear and Mozzarella
Rosemary-Carrot "Fries"
Ingredients
- 1½ Tbsp fig preserves
- 1 Tbsp Dijon mustard
- 4 slices whole-grain bread
- ½ (8-oz) ball fresh mozzarella cheese, sliced
- 1 small, slightly firm pear, peeled and sliced
- 2 thin rings red onion
- 6 large basil leaves
Instructions
- Combine preserves and mustard; spread over 1 side of each bread slice. Top 2 bread slices with cheese, pears, onion, and basil. Top with remaining bread slices, preserves sides down. Coat outsides of sandwiches with cooking spray.
- Cook sandwiches in a large skillet over medium heat until toasted.
Side Dish Ingredients
- 1 lb carrots, peeled and cut into 3-inch sticks
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp dried rosemary
Side Dish Instructions
- Preheat oven to 425°F.
- Toss together carrots, oil, salt, pepper and rosemary on a large rimmed baking sheet coated with cooking spray; spread carrots in a single layer.
- Bake 20 minutes or until carrots are browned and tender.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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