Vegetable Melts

I’d like to introduce you to the newest additions to my kitchen:

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My husband got an Amazon gift card for his birthday, ergo I got an Amazon gift card … haha! I’ve always wanted a flat-top grill because I make so many quesadillas and grilled cheese sandwiches in my busy kitchen. Then, I thought, why not get a sandwich weight as well! So I ordered them and two days later, there were boxes on my front porch (gotta love Prime!). The side you can see has the griddle marks. The other side is flat; it’s reversible!

So we tested it out last night for the first time. We decided to make grilled vegetable melts. They were so good! Here’s the run-down:


  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • mushrooms
  • bread (I used sourdough)
  • mozzarella, sliced
  • provolone, sliced
  • butter

First, stir-fry the vegetables in a little olive oil. When they are almost done, turn on the grill to medium-high heat. You want it to be hot before you put on the sandwiches. Butter the outsides of each slice of bread. Assemble and put on the grill. Place the weight on top right away. I still have to play around with the grill more, but I think about 5 minutes on each side is about right. The weight is just a weight (it doesn’t get very hot), so you do have to flip the sandwich to brown both sides. They sandwiches turned out great, but honestly, I think that next time, I will just use the flat side of the grill. I roasted some asparagus in the oven with olive oil, salt, and pepper to go along with the sandwiches. I knew this was going to be a keeper when my husband and 21-month son gobbled it all up! Enjoy!

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