These grilled cheese sandwiches ROCK! They are great for lunch, dinner or a little snack. I serve them with deli style mustard and the tangy hot mustard mixed with the Swiss cheese is soYUMMY!! Now y’all know I have a big family and I am always cooking a ton of food! This recipe is for 6 sandwiches and it’s SO EASY!!

You could also use a Panini press for this recipe, too! Very COOL!

 Here’s what you need…

12 slices sourdough bread

6 slices of Swiss cheese (don’t you just LOVE Swiss cheese sandwiches?)

1/2 lb. deli turkey, sliced thin MMM!!

1/4 tsp garlic powder

1/2 lb. deli ham, sliced thin

2 tbsp butter or margarine, room temperature (you could even use that butter spray if you are watching calories)

Place a piece of cheese and slices of turkey onto 6 pieces of bread.

Sprinkle the turkey with the garlic powder (don’t use too much!)

Put a couple of ham slices over the garlic powder.

Put the top bread on the sandwich.

Heat up a skillet over medium heat.

Spread butter on both outsides of each sandwich and place the sandwich in the skillet.

Grill the sandwich 4 minutes or until the bottom slice of bread is browned. Don’t squish!

Flip it over and continue grilling an additional 4 minutes or until both sides of the sandwich are browned.

Serve with Deli style hot mustard.

Enjoy!

These meatballs ROCK! Good appetizer food! 

Asian Sweet and Sour Meatballs

½ cup finely chopped water chestnuts (from a can in the Chinese Food section)

1 teaspoon peeled, finely chopped fresh ginger root, divided

1/3 cup thinly sliced green onions with tops

1 ¼ pounds lean ground beef (or turkey of you like)

1 ½ cups soft white bread crumbs

3 tablespoons soy sauce

1 garlic clove, pressed

¾ cup plum preserves

¼ cup chili sauce

Preheat oven to 400F. Finely chop water chestnuts and slice ginger root. Slice green onions.

Combine ground beef (or turkey), bread crumbs, water chestnuts, ½ teaspoon of the ginger root, green onions, soy sauce and garlic in a bowl; mix gently but throughly.

Shape the meat mixture into balls; place in single layer baking dish. Bake for15 minutes, then remove from oven. Remove juices from baker using a baster and throw away.

Meanwhile, combine the preserves, chili sauce and remaining ½ teaspoon ginger root, evenly pour over meatballs. Put it back in the oven for about 15 more minutes. Give it a little stir before serving.

Should make about 40 meatballs

Little cooking tip on Ginger root…

Ginger root has a really thin, light brown skin that needs to be removed before use. Store it in a plastic food storage bag in the ice box for up to 3 weeks or in the freezer for up to 6 months. To use frozen ginger root, just slice off as much as you need.

Hope y’all enjoy!

P.S. I always use a small food chopper to chop all my veggies and cooked meats. Makes my life easier!! You can find one here!! They are really helpful for small chores.