January 3, 2019
Sliced cheese is a lunchtime staple, but it doesn’t have to be processed—pre-sliced deli cheeses can streamline mealtime and make grilled cheese the fastest dinner ever. They make it easy to mix things up—beyond the usual cheddar, try thin, even slices of creamy, meltable havarti or provolone, paired with cured meats, caramelized onions, or simple beef burgers. Make a breakfast sandwich with cheddar or spicy havarti, or use grilled cheese as a vehicle for bits of leftovers from the fridge—sausage or bacon, braised beef ribs, even roasted vegetables or thick curries can be tucked inside.
Grilled cheese is also a great way to stretch inexpensive ground meat—try lamb, if you’re a fan, with cumin, garlic and a handful of greens to wilt with the heat of the pan, and tuck the mixture into a pita with mozzarella, provolone or havarti. A grilled cheese sandwich really has limitless potential, is quick to cook, and can be customized to suit anyone’s taste.
Grilled Lamb & Cheese Pita
1/2 lb ground lamb
olive or canola oil, for cooking
1 tsp ground cumin
salt, to taste
a handful of baby spinach or chard leaves, chopped
2 large pitas, split crosswise
sliced mozzarella, havarti or provolone
In a skillet set over medium-high heat, cook the lamb in a drizzle of oil, breaking up the meat with a spoon and sprinkling with cumin and a big pinch of salt, until it’s cooked through and no longer pink. Add the spinach or chard leaves and cook for another minute to wilt the greens.
Open the pita halves into pockets and stuff with the lamb mixture and sliced cheese. Wipe the skillet out with a paper towel and set back on the stovetop. Cook the pitas until they’re golden and crisp, and the cheese melts.
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