2 small artichoke hearts in water drained sliced for a salad topper later in the week canned Reserve the remainder of a small can
2 handfuls baby spinach leaves from bulk bin of produce department
4 servings butter for grilling
9 servings blades chive fresh snipped chopped
4 slices top white
0.3 pound gruyere cheese thinly sliced
8 slices baked ham thin
0.3 pound havarti cheese with caraway, thinly sliced
1 small mcintosh apples thinly sliced
4 slices grain bread whole
4 slices pumpernickel bread
4 servings salt and pepper
0.3 pound brick sharp cheddar thinly sliced
1 vine-ripe tomato thinly sliced
Equipment
frying pan
paper towels
oven
grill
Directions
Heat a nonstick griddle pan over medium high heat. Wipe grill with butter nestled in paper towel.
Add 4 slices bread. Cover bread with thin slices of cheese. Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives. Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple. Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.
Make 2 sandwiches at a time and transfer to a warm plate in low oven.
Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.
