Special Grilled Cheese

Makes 2 servings

• 4 slices rye bread
• 2 tsp English mustard (a.)
• 2 slices of roasted red peppers (b.)
• 1 large grilled Portobello mushroom
• 4 thin slices of provolone cheese
• butter flavored vegetable spray

1. On 1 slice of bread spread a light coat of mustard. Top with a slice of red pepper, one half of the mushroom, sliced and 2 slices of cheese.
2. Place another slice of bread on top and spray with butter spray.
3. Repeat for second sandwich.
4. Place sprayed side down on a pre- heated griddle. Spray second slice of bread with butter spray and cook sandwiches on both sides, over low heat until cheese is melted and bread is golden.

(a.) English mustard is one of the hottest in the world. It is bright yellow in color with a thicker consistency than the mild American mustard. The most famous brand of English mustard is Colman's, who first produced their variety in 1814 as a powder in their yellow tin. Wikipedia

    (b.) Roasted Red Peppers

      When the peppers are on sale , buy, roast, and freeze for roasted veggie lasagna, sandwiches, Italian Stuffing or as a side dish .Yum, Yum, Yum.  Be sure not to wash peppers after roasting or you will lose the roasted flavor.

Yield: 12 servings                                    January 1996

red peppers or your color choice

1.  Wash red peppers well, cut in half, lengthwise, remove seeds and pat dry with paper towels.

2.  Spread on a large foil lined bake sheet and place under broiler for 10-15 minutes or until skin is charred. Remove to a bowl, tightly cover with plastic wrap and let set for 15-20 minutes.

3.  Peel skin from peppers but DO NOT WASH. It's okay if a little peel remains on the peppers.

4.  Stack flat on plastic wrap. Wrap tightly, place in a heavy plastic bag and freeze.