Hye Thyme Cafe: February 2014

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Friday, February 28, 2014

Finish the Sentence Friday: The Most Unexpected Part of Being a Grownup is ...



I somehow managed to fall off the grid when it comes to Finish the Sentence Fridays.  Things were busy around the holidays, of course, but then I just wasn't feeling it for some reason.  I can't say I'm any more attuned to this week's prompt, but I do miss the group, so I figured if I was ever going to jump back in, there's no time like the present.  This week's prompt is:  The most unexpected part of being a grownup is ...

I can't actually say that I found anything unexpected about being a grownup.  I think I came into this phase of life fully prepared for the responsibilities and struggles that were likely to surface.  Rather, it's a matter of what was unexpected to my my life personally as a grownup.

There are things you know ahead of time, like there will be times in life when you could face financial hardship, and how much is SUX that you no longer get the entire summer off because of work, or that since you're no longer a kid and don't believe in Santa Claus, you won't get half as many Christmas presents (sniffle, sniffle, sob), but there are other things I fully expected that didn't happen.

I fully expected to get married, have kids, a dog, a house and, if possible, adopt either an older child because they're harder to place, or maybe siblings, for the same reason.   Those were things I "expected," but none of them have happened.

In my early 20s, I saw all of my friends getting married - some made sense, and they're still in great relationships.  Others seemed to be doing it just because they were at the age when they were "supposed to" get married and many, understandably, ended in disaster, while others are just plugging along, not happy, but not willing to throw in the towel.  I have yet to meet anyone I want to spend the rest of my life with, so rather that a temporary hubby, I'll stick to more casual relationships. 

As for kids, people are always telling me what a fantastic mother I would be and that I should go ahead and have kids even though I'm not married, because there's no "stigma" associated with that nowadays. Really?  That would be the big concern??  How about the fact that if I had kids on my own, I would have to take on another job just to pay for daycare, which would mean I would never have the time to be with them?  It's one thing to already have kids and end up that situation, having to make the best of it ... but to intentionally have kids knowing you won't be able to devote your full attention to them is a whole other thing. Maybe some day I'll win the lottery and can still adopt ... or I'll end up marrying someone who already has kids.

The funny thing is that at one of my office holiday parties when I was still living in New Orleans, a supposed psychic was brought in as part of the entertainment for the day.  She told me that I would have not one, but two marriages.  The first would be the true love of my life and be cut short by his death.  The second would be quite long.  Given that I'm already on the downside of my 40s, how pessimistic is she about marriage??  Either that first marriage will be VERY short, or my second hubby and I will be living into our 100s together.  Only time will tell ...  ;)

What about you?  Was there something that came as a complete shock to you as a grownup?



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Feel free to share in the comments below, on Facebook or Twitter using hashtag #FTSF, or if you're a blogger, link up with one of the host blogs:





Next week's prompt will be:  "What I really want to scream out loud is ..."



Thursday, February 27, 2014

Potato-Leek Soup

Hye Thyme Cafe: Potato-Leek Soup

You know how good the kitchen smells when you start a recipe by sauteing garlic and onions? Quintuple that when starting out with leeks! If you haven't worked with them before, they're milder than onions, with a nice floral note. Add to that some butter and your taste buds will be in full gear when you've barely even started.

This is a great winter comfort soup that can easily be tailored to your own preferences.  I used a little lemon juice for a hit of acid, but maybe you have an open bottle of white wine and want to use that instead, or you want more texture in your soup, so rather than creating a puree, you might want to leave the leeks whole and just mash the potatoes.  You could also use a different type of potato - I used a mix of russet and sweet potato.  Just use your imagination.  Potatoes are a fabulous neutral background for adding other ingredients to ... as we all know from the loaded baked potato, potato skins, potato chips and dip, etc.

If you are hesitant about heat, don't worry about the jalapenos here - just make sure to cut away the pith and seeds, and the heat will cook off for the most part, leaving you with just the flavor.

The leeks at my grocery store were ginormous, so I used one that seemed like it was the size of a tree.  Normally, I would use two or three average-sized leeks for this, so don't be confused by the photos if you notice just one leek.

INGREDIENTS :
2-3 large leeks, sliced
2 jalapeno peppers, minced
2 cloves garlic, crushed
2 T butter
4 lg russet potatoes, diced
2 lg sweet potatoes, diced (reserve a piece for garnish - optional)
Salt and Pepper
Chicken broth and/or water (+/- 32 oz)
1 T dill
1 lemon
(Optional: Diced crisped prosciutto or pancetta, grated raw sweet potato, a dollop of yogurt, snipped fresh chives, etc. for garnish)


  1. As you will see from the photos, leeks tend to be very gritty, so start by slicing and thoroughly rinsing them in the big bowl of water, allowing the grit to settle to the bottom; lift the leeks out of the water and transfer to paper towels or a clean dish towel to blot dry
  2. Saute the leeks, jalapeno, and garlic in the 2T of butter until the leeks are wilted down and tender; will take a good 10" or so, stirring frequently, and seasoning with a pinch of salt and a good amount of black pepper (amt of salt will depend on whether you will be using a salty garnish)
  3. Stir in the potatoes and sweet potatoes, then enough broth and/or water just to cover
  4. Bring up to a boil, then reduce to a simmer, cover, and let cook until the potatoes are fork tender, 10-15"
  5. Turn off heat and stir in the dill, along with the juice from half a lemon
  6. In batches, puree the mixture in a food processor or blender, allowing for steam to escape
  7. If you like your soups on the thinner side, just add a bit more water or broth
  8. Ladle into bowls and garnish as desired - I used a little crispy prosciutto for a bit of a salty crunch, additional dill because I'm a dill freak and dill goes great with potatoes, and a little grated raw sweet potato for yet another texture and pop of color

Thoroughly wash leeks to remove grit
Saute the garlic, jalapenos, and leeks in 2T butter

Add a pinch of salt and lots of pepper and saute until leeks are wilted down and tender
Add potatoes and enough broth and/or water just to cover

Bring to a boil, then reduce and simmer until potatoes are fork tender
Stir in dill and lemon juice, then puree in batches and garnish as desired

Dice and crisp a little prosciutto for a salty garnish
Dice and crisp a little prosciutto for a salty garnish








Garnished with crispy prosciutto



Garnish with crispy prosciutto, additional dill, and grated raw sweet potato




Tuesday, February 25, 2014

Carrot Bread with Star Anise

Hye Thyme Cafe: Carrot Bread with Star Anise


I have a big bag of carrots in the fridge and wanted to try something new, so I looked up what flavors work well with carrots, and star anise was one of them.  I may have used more than necessary, but you won't catch me complaining! You may not taste a whole lot of carrot here, but it's oh so good!  If you're a fan of anisette toast or pizzelle, the smell alone will drive you crazy.

INGREDIENTS :
2 lg eggs
1/2 c sugar
1/4 c light brown sugar
3 pieces star anise
5.3 oz container Chobani fruit on the bottom Pineapple Yogurt
2 c shredded carrot (about 2 lg)
2 c flour
1 t baking powder
1 1/2 t baking soda
1/2 t salt

  1. Start by measuring out your white sugar and removing a tablespoon or so - run that tablespoon of sugar through a spice grinder with the star anise to powder the star anise
  2. Beat the eggs until nice and frothy, then beat in the sugars - including the sugar with the star anise - until smooth
  3. Blend in the yogurt and shredded carrots (I left the skins on since that's where most of the nutrients are in carrots)
  4. In a small bowl, whisk together the flour, baking soda, baking powder, and salt, then add a little at a time to the wet mixture until just combined
  5. Spray or grease a loaf pan and spread mixture into pan (will be thick), banging the pan on the counter to release any air bubbles
  6. Bake at 350 for approximately 45" until tester inserted into center comes out clean
Let me tell you, that star anise sugar smelled sooooooooooo good when I was grinding it, my brain was immediately trying to come up with other uses for it!  I wanted to make some extra right then and there to sprinkle on fresh berries, stir into coffee, use in whipped cream, etc.

Most quick bread recipes call for butter or oil, but I like to cut the fat where I can, often by substituting yogurt.  Here, the little bits of pineapple in the yogurt are a nice addition.






 



Sunday, February 23, 2014

Banana Crackers


Hye Thyme Cafe: Banana Crackers


Being away from home for a few days, I came back to three over-ripe bananas.  As much as I love Banana Bread and Banana Muffins, I wanted to try using them in something else for a change, so I decided to try crackers.  Never having heard of banana crackers before, I looked online for inspiration.  Several sites popped up, but when I started looking through them, I realized that almost all of them were the same, with slight variations in the amount of salt and that sort of thing - no indication of the original source.  That said, I completely ignored them all and decided to wing it.  

Then I looked in a book I have on flavor combinations and saw that bananas pair well with, among other things, chilies and almonds, so I decided to include chili powder and almond meal/flour.  Knowing how well bananas and peanut butter go together, and thinking about how the chili powder might work with peanut butter, I was reminded of one of my favorite salads, Thai Chicken Salad, which has a lime vinaigrette and a spicy (i.e., chilies) peanut sauce ... which also incorporates sesame oil. That's how I came to this seemingly odd variety of ingredients.

INGREDIENTS :
3 very ripe bananas
1 t sesame oil
2 T peanut butter
zest of 1 small lime
2 c old fashioned oats
1 c almond meal/flour
2 t chili powder
1 c flour
Sea salt

  1. Beat together the bananas, sesame oil, peanut butter and lime zest
  2. Mix in the oats and almond flour
  3. Whisk together the chili powder and flour, then add to the rest
  4. Roll out very thin (approx 1/8") and cut into desired shapes
  5. Transfer to un-greased baking sheets and spirnkle with sea salt
  6. Bake at 375 for 15-20" until golden and starting to form bubbles in spots
  7. When last tray comes out, if you find the crackers are not crisp enough, turn off oven and put all the crackers back in - piled on one tray is fine.  If your oven is new or has a great seal on it, you might want to check on them in a while to make sure they're not over-done.

Hye Thyme Cafe: Banana Crackers
Roll out very thin

Sprinkle with sea salt before baking on un-greased baking sheets
Love the flecks of lime zest  :)
 
Bake until nicely browned and bubbles starting to form
See the little bubbles forming?
 
Return to oven (off) to finish crisping
Return to oven (off) to finish crisping








Time will vary with thickness and shape

Bake time will vary with thickness, shape, pan ...


The dough is super easy to work with, so you can keep re-rolling and cutting the scraps.  I made one tray with large crackers, maybe 2"x4", then another tray of smaller squares, about 1" using a pastry wheel for the crimped edges, and a third tray using a 1" circle cutter, so it makes quite a few.

These crackers are more crunchy than crispy.  If you want a crispier texture, maybe try replacing some of the oats with more almond or AP flour, or try pulsing some of the oats in a food mill first.  I like using whole grains where I can, and my cravings usually lean toward something crunchy in the evenings.

I have to admit that, although the banana comes through, I'm not getting much by way of the other flavors, so unless they just serve to elevate the banana and my palate is not that refined, I may increase the amounts next time around.


Monday, February 17, 2014

Butterscotch-Coconut Oatmeal Cookies



Butterscotch is one of those flavors that I really enjoy when eating it, but I don't think of it often.  I completely forgot that I had a bag of butterscotch chips in my stash, so when I came across them, I decided to put them to use before I forgot about them again.  I had also just replenished my coconut supply, so I figured I'd combine the two in a cookie.  When it comes to oatmeal, I personally like the texture that comes from using both old fashioned and quick oats.

INGREDIENTS:
1/2 c (1 stick) butter, softened
1 c sugar
1/2 c light brown sugar
2 eggs
1 t vanilla
1 c flour
1 t baking soda
1/2 t salt
1 1/2 c old-fashioned oats
1/2 c quick oats
1 c butterscotch chips, divided
1 c sweetened-flaked coconut


  • Cream together the butter and sugars until smooth and fluffy
  • Add the eggs, one at a time, then the vanilla
  • Whisk together the flour, baking soda, and salt, and add to the butter mixture, a little at a time
  • Mix in the oats
  • Separate about half of the butterscotch chips and run a knife though them so when baking, the flakes will melt into the cookie dough; mix whole and chopped chips into dough
  • Mix in the coconut until well distributed
  • Preheat oven to 350
  • Scoop rounded tablespoons of cookie dough onto parchment-lined baking sheets
  • Bake 12-15" until golden - your nose should tell you when these are done; the butterscotch scent becomes very prominent
  • Let cool on trays








Sunday, February 16, 2014

Fiesta Steak Salad

Hye Thyme Cafe: Fiesta Steak Salad


I was going to call this one Steak Salad with Jalapeno Baked Bean Vinaigrette, but would you be reading this if I had?  It sounds odd, but bear with me.  You see, Goya's Fiesta (Jalapeno) Baked Beans are actually black beans, which work well in a salad.  Aside from that, they are already seasoned with a jalapeno sauce and are full of corn, red peppers, onion, etc.

With the weather being so crazy lately, I've been in hibernation mode. Not wanting to go to the grocery store, I looked at what I had on hand to see what I could make for dinner last night.  I had a couple of small eye round steaks in the freezer, so I pulled those out to thaw, and I had a lot of romaine lettuce and some other veggies, so a steak salad sounded like it would fit the bill.

In deciding what direction I wanted to go in, I first thought about the can of chipotle peppers in adobo sauce that I recently picked up - maybe some sort of adobo rub on the steak and then use some in a dressing? Then I saw the baked beans and wanted to use those but was afraid the sauce would clash with the adobo, so I decided to stick with the beans and just grill the steak in my grill pan, seasoned with a simple grill seasoning.

INGREDIENTS :
1 grilled steak (I used a small eye round)
1 head romaine, washed and sliced or torn
1 carrot, sliced
2 small pickling cucumbers (more flavor-less seedy), sliced
Mixed grape tomatoes, sliced
1 can Goya Fiesta (Jalapeno) Baked Beans
1/4 c rice vinegar
1 T olive oil
1/8 t cumin
1 green onion


  • Start by grilling your steak so it is well rested by the time you're ready for it
  • Pour the baked beans into a strainer to drain, reserving the liquid
  • Toss your Romaine with the carrots, cucumbers, and tomatoes, and spread on a serving plate
  • Spoon a row of the drained bean mixture lengthwise across the center of your salad - the beans will get mixed into the salad as you eat
  • Slice the steak thin and spread over the beans
  • Whisk together 1/4 c of the reserved jalapeno sauce from the baked beans with the rice vinegar, olive oil, and cumin
  • Drizzle the dressing over the salad, sprinkle some green onion over the top (cilantro would be nice if you have some) and enjoy


Hye Thyme Cafe: Fiesta Steak Salad

Sunday, February 9, 2014

Grammy's Nazook, a Math Problem, and an I Should Have Listened to My Gut Moment



It seems like a lot of my grandmother's recipes are completely different from everyone else's.  If it was a matter of regional differences, you would think others from her region would make things the same, but even that doesn't appear to be the case.  I decided I wanted to make Nazook, (Nazouk, Nazuk), so I first looked at some recipes online. Pretty much all of the versions I looked at include either yogurt or sour cream for one thing.  For another thing, my Grandmother's version includes Crisco, which I don't think was in any of the others.  It also starts with five pounds of flour!  Her Choreg recipe is the same way.  I'm starting to wonder if, in addition to her Paklava, she would bake these things in mass quantities to sell at the Armenian Church Bazaar?!?

The other thing that caught my attention when scanning recipes is that people seem to use the names Nazook and Gata interchangeably, when they're not actually the same thing.  It's all very confusing, especially when factoring in how many different cultures use the same basic recipes but they get translated back and forth and the meaning shifts slightly.  It's like the foodie version of playing telephone.

You can always tell a well-used recipe by how dirty the page is.  Love that she wrote in broken English.  This one is pretty straight forward, but I get a lot of chuckles out of some others.  Here she shows the recipe for the "feeling" to go with the pastry.  :)




** OOPS **  It wasn't until I just inserted and opened the recipe photo above that I noticed I was also supposed to have brushed the dough with melted butter.  There's an awful lot of butter in this recipe already - both the dough and the filling.  I don't think that extra was really necessary.

I decided to run with Grammy's recipe.  I'll have to try one of the others for comparison down the road.  I was not, however, planning to bake such a ginormous batch, so I cut it in half.  That wouldn't normally be a problem, and all of the ingredients were easy to halve but that one pesky five pound bag of flour!  I happen to have a kitchen scale, but most people probably don't, so I wanted to be able to tell you how much to use by volume.  I tried looking it up online, but the answers varied from 8-10 cups, and most people's logic was just figuring by volume, not weight. Imagine scooping up a cup of feathers and a cup of lead and tell me they weigh the same!  Soooooo, I busted out the scale and measured it out, lightly spooning the flour into the measuring cup, rather than scooping, which would compress it more, so I might have gotten more in my one-cup measure than you might have, etc.  The total I came up with was 8 1/3 cups, so that's the ballpark you'll be shooting for.

That was my math problem.  So what was the me ignoring my gut instinct moment?  That came when placing the pastries onto the baking sheets.  I knew they were too close together but at the same time, one of the recipes I looked at online didn't separate them at all!  They had rolled it into a log and sliced it right on the tray, baking it just like that. Shoulda gone with my gut!  Had to do a little creative separating when they cooled, but that's okay - didn't affect the taste any!













As for following Grammy's recipe, the only things I changed were to include the apricot pastry filling, add vanilla to the dough, and swap out the vanilla in the filling with almond extract, to go with the apricot.  I was going to dice some dried apricots and use those, but when I was at the grocery store, I was looking for a can of almond filling and happened to see the apricot, so I decided to try that (still no almond filling - been looking for that to use in my overnight french toast).  I'll have to assume the filling had something to do with the way mine spread, because of the additional sugar, etc., but again ... they still taste great, so I'm good with that.

I was just at my sister's house, and she scarfed down two of them right after dinner, so I'm glad they got the stamp of approval.  :)

DOUGH :
8 1/3 c flour
1 c (2 sticks) butter, room temp
1 c Crisco shortening
1 egg
1 t salt
1 1/2 t sugar
1 t vanilla
1 packet yeast (or about 1T loose)
3 c warm water, divided

FILLING :
1 1/2 c flour
1 1/2 c butter (3 sticks), room temp
1 1/2 c sugar
1 t almond extract

EGG WASH :
1 egg
splash of water or milk


Grammy's directions only said to bloom the yeast in 1/2 c of the warm water, then mix everything together, so what I did was pour the yeast into the bowl of my stand mixer, cover it with 1/2 c of warm water, and because it has been so cold out, I threw a dish towel over the mixer and left it alone for about five minutes to bloom.  The towel stopped the water from cooling off too quickly.










Next, I sprinkled the sugar over the yeast to start feeding it, then alternated adding a cup of the flour and everything else -- one cup flour, one stick butter, one cup flour, the Crisco ... until everything was incorporated and the dough pulled away from the sides of the bowl.

First time using lining bowl for mixer - kinda weird.

Then divide the dough into six portions and set on a baking sheet - cover with a dish towel and set in the oven for about an hour to rise.


While the dough is rising, go ahead and prep the filling.  Again, just mix it all together and set aside.  If I wasn't using the apricot filling, I would probably have pulsed it in the food processor and ended up with a slightly crumbly/sandy filling, but because I was adding something "gooey," I just threw it all in the mixer.

Working with one portion of dough at a time on a lightly floured surface (won't be necessary to re-flour after the first one or two - the butter will grease up your work surface so it won't stick), roll out the dough into a thin rectangle, with a long side facing you.  Spread the dough with roughly 1/6 (just eyeball it) of the filling, then roll into a tube starting from the long side facing you.  


Making sure the roll is seam-side down, gently roll your rolling pin along the length of it to slightly flatten the roll into more of an oval shape.  To create a bit of design on the tops, use the back of a fork to run lines along the length of the roll, then slice into segments about 1" wide.  If you have a fluted cutter - the kind you use for slicing cucumbers, etc. - that makes a pretty edge for your pastries.




Transfer the pastries to a parchment-lined baking sheet (making sure you leave room for them to expand -- unlike me), and brush the tops with the egg wash.  Let rise for another hour or so, then bake at 350 for 30-40" until golden.  The time will vary with your particular oven, your trays, and whether you are baking one tray at a time or more.  If baking more than one tray, at about 15" in, rotate the trays from top to bottom and back to front.







I'm already thinking about baking these again - maybe with a chocolate/orange filling ... or lots of cinnamon ... or some sort of caramel?  Hmmm, we'll see.





Wednesday, February 5, 2014

Spinach-Artichoke Bread ... and a Semi-Grown-Up Grilled Ham and Cheese


Hye Thyme Cafe:  Spinach-Artichoke Bread


I have no explanation for this one - sometimes I just get an idea in my head and am compelled to go forward with it.  I love the combination of spinach and artichoke, but why I decided to bake it into a loaf of bread is a mystery.  It turned out to have a very nice soft texture, but even with the garlic and crushed red pepper, it wasn't as flavorful as I was expecting, so I may increase those next time.  The flavors came through a bit more when toasted.  I'm thinking if I don't finish the loaf before it dries out, I might try turning some into croutons - maybe for a soup?? We'll see.

INGREDIENTS :
1T canola oil
2 lg cloves garlic, crushed
1 c frozen chopped spinach, thawed
1 t crushed red pepper flakes
1 (14 oz) can artichoke hearts, chopped
3 c bread flour
1 c whole wheat flour
1/2 t salt
1 T yeast
1 T sugar
1 1/2 c hot water
1 c Kraft Shredded Mozzarella with a touch of Cream Cheese


SANDWICH :
2 slices Spinach-Artichoke Bread
Grainy Country Dijon Mustard
Shredded Mozzarella with a touch of Cream Cheese
3-4 slices Prosciutto
1-2 baby dill pickles
Shredded cheddar blend
Butter or PAM


For the bread . . .

  • Saute the garlic, spinach, and artichokes in the canola oil, stirring frequently, until most of the liquid has evaporated
  • Stir in the crushed red pepper and continue to cook until the garlic starts to take on some color; remove from heat and set aside
  • Whisk together the flours and salt, then create a bit of a well in the center and pour in the sugar and yeast
  • Pour the hot (not boiling) water over the yeast and it should immediately start to bubble
  • Knead until the dough pulls together into a ball
  • Remove dough, spray bowl with a bit of PAM or brush with oil and turn the dough in it to coat; cover with a dish towel and set in a warm spot (the oven is a good place) for about an hour until doubled in size
  • Punch down the dough and mix in the artichoke mixture until combined, then add the mozzarella
  • Transfer the dough to either two sprayed/oiled loaf pans or a pie plate (I made the mistake of putting it in one loaf pan and it turned out to be way too small, so I dumped it into a pie plate - you could also sprinkle a little corn meal on a tray or baking stone and do it that way.)
  • Let rest for another half hour or so for a second rise
  • Bake for about 45" at 375 until golden

Hye Thyme Cafe:  Spinach-Artichoke BreadHye Thyme Cafe:  Spinach-Artichoke Bread


Saute garlic, spinach, and artichokes in canola oil
Add crushed red pepper
 
Saute until most of the liquid has evaporated

Combined flours and soda and make a well in the center
Add the sugar and yeast to the well in the center

Pour in the hot water and the yeast should immediately start to foam


Cover and let rise in a warm place until doubled in sizeKnead until dough pulls into a shiny ball








Add spinach/artichoke mixture and mozzarella, turn into greased pan and let rise another 30"


Bake at 375 for about 45" until golden

I was curious about how the texture would turn out because I had recently picked up a bag of bread flour by mistake - I usually use AP flour.  I also don't usually incorporate whole wheat flour but wanted to give it a try.  The outside is nice and crusty, while the inside has a nice soft springy crumb to it.


Hye Thyme Cafe:  Spinach-Artichoke Bread


Hye Thyme Cafe:  Spinach-Artichoke Bread
   


Hye Thyme Cafe:  Spinach-Artichoke Bread


For the Sandwich . . .
  • Spread two slices of Spinach-Artichoke Bread with a thin layer of Dijon
  • Sprinkle one slice with shredded Mozzarella - keeping it mostly toward the center so it doesn't ooze out when heated
  • Top with slices of Prosciutto
  • Top with very thin slices of dill pickle (I used one baby and a slice or two off a second)
  • Sprinkle with shredded Cheddar blend
  • Top with second slice of bread
  • Spray or butter grill pan or panini press and grill until melted and golden


 
Spread two slices of Spinach-Artichoke bread with Dijon and sprinkle one slice with shredded mozzarella
Top with very thin slices of dill pickle



Top with 3-4 slices of Prosciutto
Sprinkle with a shredded Cheddar blend

Grill or press in sprayed panini press until golden



Semi-Grown-Up Grilled Ham and Cheese


Semi-Grown-Up Grilled Ham and Cheese



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