Our Fajita Grilled Cheese Sandwich recipe is loaded with veggies that pack in the vitamins and open up a whole new world of flavour sandwiched between generous sprouted grain slices of The Big 16 bread.
In a medium skillet, sauté vegetables in olive oil until softened. Add spices and continue cooking for 1 minute. Let mixture cool slightly.
Sprinkle cheesy shreds over two slices of bread then top with vegetable mixture and second piece of bread.
Spread the outside of the sandwich with a thin layer of buttery spread. In a large pan, grill sandwiches over medium to medium-high heat on both sides until the cheese begins to melt and the outside is golden brown and crispy.
Tips
- Frozen fajita veggie mix (sometimes called "pepper and onion blend" or "fajita vegetables blend") usually includes sliced onion and at least two colours of sliced bell peppers. To make this fast, always ready swap in our Fajita Grilled Cheese recipe, use 1 ½ cups frozen fajita veggies in place of the fresh onion and assortment of sliced bell peppers on the ingredients list above. If you don't have fresh zucchini in your fridge, skip the last-minute trip to the store—simply replace the zucchini with an extra ½ cup of frozen fajita veggies for a total of 2 cups!