Day 10 - Grilled veggie-cheese sandwiches

Well, looks like Gary has quite the treat ahead of him today - off to PEI we go!

"Adventure time!" 

Gary was so excited to go camping with his best friends. The trip wouldn't be complete without taking at least one selfie with Carmen & Richard!

"Richard, did you just fart?"

All that driving made everyone really hungry, so Gary saw this as an opportunity to try out a new camping recipe. And what a good idea that was! Take a look at Gary who laid out his ingredients all by himself:

Grilled Veggie-Cheese Sandwiches

Start to finish: 20 minutes

Makes 4 sandwiches

Per sandwich: 332 calories, 20g fat (10g saturated fat), 44mg cholesterol, 865mg sodium, 28g carb, 2g fiber, 11g protein

Ingredients:

• 8 slices of crusty country bread or whole wheat bread
• 2 tablespoons butter, softened
• 2 tablespoons ranch salad dressing
• 1/2 cup sliced roma tomatoes and/or cucumbers
• 4 ounces American, Cheddar, Provolone, or Monterey Jack cheese, thinly sliced
• 1/2 cup fresh spinach leaves
• 1/4 cup thinly sliced red onion

Directions:

1. Lightly spread 1 side of bread slices with butter. Spread the other side with salad dressing. Top the dressing sides of 4 of the bread slices with tomato and/or cucumber slices. Layer with cheese, spinach, and red onion. Top with the remaining 4 bread slices, dressing side down. 
2. Preheat an indoor electric grill according to the manufacturer's directions, or heat a large skillet over medium heat. Add sandwiches. If using a covered grill, cook sandwiches for 3-5 minutes or until bread is toasted and cheese is melted. If using an uncovered grill or skillet, cook sandwiches for 6-8 minutes or until bread is toasted and cheese is melted, turning once. 

Gary ended up cooking the sandwiches on a skillet in his friends' parents' RV. And they turned out fantastic!