3 grilled cheese sandwiches (from FoodTV, Rachael Ray)

Ingredients

• butter, for grilling
• 4 slices pumpernickel bread
• 1/3 lb havarti with caraway, thinly sliced
• 1 vine-ripe tomato, thinly sliced
• 3-5 blades fresh chives, snipped or chopped
• 4 slices whole wheat bread
• 1/3 lb sharp cheddar cheese, thinly sliced
• 8 thin slices baked ham
• 1 small macintosh apples, thinly sliced
• 4 slices crusty white bread
• 1/3 lb gruyere, thinly sliced
• 1 cup baby spinach leaves, from bulk bin of produce department
• 2 water-packed artichoke hearts, drained and sliced (Reserve the remainder of a small can for a salad topper later in the week)
• salt and pepper

Directions

1. 1

   Heat a nonstick griddle pan over medium high heat.

2. 2

   Wipe grill with butter nestled in paper towel.

3. 3

   Add 4 slices bread.

4. 4

   Cover bread with thin slices of cheese.

5. 5

   Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.

6. 6

   Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.

7. 7

   Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.

8. 8

   Make 2 sandwiches at a time and transfer to a warm plate in low oven.

9. 9

   Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.