Grilled Cheese Pomodora

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One of my favorite parts of a day off of school is that I get to make lunch with my kids. Today’s request was grilled cheese (they love getting a WARM lunch on these days rather than lunchbox fare), but I introduced them to a sandwich that was a popular menu item at one of Melbourne’s longest-lasting downtown restaurant – Pop’s Casbah. The Kigmy Sandwich was a gooey grilled cheese with chili in it. Their chili/cheese/bread combo definitely wasn’t whole, clean, or lean, but there is always a way to make a dish healthier so I did just that. From our spaghetti dinner the other night, I had leftover meat sauce which was loaded with all kinds of goodness – sweet potatoes, squash, lentils, and ground flax. With the sauce, some cheese, and a Food for Life Sprouted Grain english muffin, I recreated the Kigmy into a nutrient-rich lunch for my crew – and they loved it! (Even Anna who is my “don’t combine my foods together” eater). You can even finish off this lunch with a twist on their famous peanut butter pie by making my Peanut Butter Cup Cheesecake. I don’t think you’d have room for dinner though. 🙂

Kigmy Sandwich

  • Food For Life English Muffin

  • 2 slices of your favorite cheese (we used Munster)

  • 1/4 cup leftover spaghetti sauce

  • Earth Balance soy-free butter spread

Heat skillet. Butter the top and bottom of the english muffin. Place a slice of cheese on one side of the English muffin. Top with spaghetti sauce and place the other slice of cheese over the sauce. Stack the other half of the english muffin on top and place on griddle. Cook over medium heat about 4-5 minutes per side or until cheese is melted and muffin is browned to your liking. Slice in half and serve. 

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  1. Lox and Schmear | Whole to the Core Blog

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