Grilled Pear and Brie Sandwich with Arugula

Grilled cheese is something I don’t think I’ll ever grow tired of, although as I’ve gotten older my grilled cheese has gotten… fancier?

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Brie is probably my favorite cheese (if I could pick a favorite child…), and it gets nice and melty in a grilled sandwich. The pear and apple butter are the perfect sweet to complement the spicy arugula, and the only complaint I have about this sandwiches that it was a bit too much for bread I used, and a thicker french-bread kind of roll would probably work better.

Ingredients and Directions:

Butter the two outsides of your bread slices, and spread a layer of apple butter on the insides. Add in thinly sliced pears (I used about 1/4 of a pear), sliced brie cheese (about 3/4 of an oz) and a large handful of arugula. Grill sandwich until cheese is melted and bread is a toasty golden brown.

The Best Egg Salad

Ok, I realize that this isn’t exactly the greatest recipe title.

I feel like egg salad is a very un-glamorous and underappreciated meal. However, ask almost anyone and they ate egg salad growing up! And I’m sure they loved it! And sometimes classics are worth revisiting!

Sort of like deciding to watch all of the previous seasons of Mad Men AND Arrested Development on Netflix… At the same time… Because I like to spend my free time really productively.

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A friend of mine made egg salad last summer for me with avocado in it, and I LOVED it. But until I opened the fridge the other day and conveniently found a ripe avocado, I had completely forgot about the idea.

When I make a sandwich for myself I usually use two hard-boiled eggs, but with the addition of the avocado it definitely beefs up the amount of filling made. Feel free to eat the rest of it with a spoon. Or give it to your dog because you feel bad for working so much and not being home to snuggle with her… Whichever  you prefer.

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Ingredients:

2 eggs

1 tablespoon of fat-free Greek yogurt

1 teaspoon of Dijon mustard

1/4 of a large avocado

2 slices of your favorite bread

1 medium tomato

salt and pepper

Directions:

To cook the eggs, place in a medium sauce pot, cover with cold water and bring to a boil. Let boil for 8-10 minutes.

Using a fork, mash together the hard-boiled eggs, avocado, Greek yogurt, and mustard. Add salt and pepper to taste.

Toast your sandwich bread and spread on the egg salad, topping with sliced tomatoes.

Now aren’t you glad you started thinking about foods you grew up eating again??