This is one of those fusion type things I love to do so much. A cross between a fajita and a grilled cheese. Because, in our world, it's totally normal. A beautiful fajita spice mix rubbed all over beef fillet steaks, then seared to your liking and sandwiched between crusty sourdough bread with chargrilled capsicums/peppers, onions, creamy avocado, sour cream and warm melty cheese.
A quick lunch or weeknight meal ready in less than 10 minutes your whole family will enjoy! Chicken burgers topped with pomodoro sauce and melted mozzarella on a hardy bun. Grill them or you cook them indoors in a skillet. Easy enough to adapt for one or a large group.
The darkness of winter will soon stable the grills of most Americans-including those of us at the northeast headquarters of Guy Gourmet-but that doesn't mean you should go quietly into the night. As a celebration of early fall grilling, welcome to the last 2012 installment of Will It Grill?-a series devoted to testing the ol' chestnut: "Everything tastes better on the grill!"
Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one.
