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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Carrots and sweet potatoes in grilled cheese? Why not if it works. This is from a book titled the sneaky chef filled with ideas on adding veggies and fiber into the diets of kids (and other picky eaters). When I read this one, I couldn't believe it. When I tried it, I was amazed to learn that it worked. This uses Orange Puree, a puree of cooked carrots and sweet potatoes. If you are short on time, you can use a jar of baby food instead. The recipe calls for melting butter and olive oil together, but I find it easier to buy it preblended at the store. You can use any cheese you like, but only a yellow cheese will hide the color of the Orange Puree. Ingredients:
4 teaspoons butter |
4 teaspoons olive oil |
4 slices american cheese (must be yellow) |
4 slices bread (whole wheat prefered) |
pureed carrot, and |
sweet potato |
Directions:
1. Melt 1 tsp of butter in a small skillet over medium low heat. Add 1 tsp of the olive oil.
2. Spread 1 tsp of the Orange Puree on the center of each slice of bread. Do not get close to the edge - you don't want this oozing out where your kids can see the dreaded vegetable.
3. Top each side of the bread with a slice of cheese, then make sandwiches (2 slices of bread, 2 slices of cheese, 2 tsp orange puree).
4. Place one sandwich into the skillet. Don't press it down, you want the puree to absorb into the bread, not ooze out.
5. For each bread side, add 1 more tsp of butter and 1 more tsp olive oil. Brown each side of both sandwiches until crispy.
6. Let cool for a few moments before cutting.
7. Since the orange puree adds a tiny bit of sweetness to the grilled cheese, I found it helpful to sprinkle the outside of the grilled cheese sandwiches with garlic salt. Use your judgement based on what your picky eater will tolerate.
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