On-the go eating options are always appreciated by the busy family.
This grilled egg and cheese sandwich is a crowd pleaser and packs a protein punch. It’s also a great way to use up some of those leftover Easter eggs.
Grilled Egg and Cheese Sandwich
1 flatbread (like FlatOut)
1 hard-boiled egg
3 tablespoons sharp cheese, finely shredded
1/8 teaspoon dry mustard
1/8 teaspoon paprika
Peel the hard-boiled egg and slice. Stir the dry mustard, paprika, a pinch of black pepper and the shredded cheese together.
On one side of the flatbread, lay out the egg slices. Top the egg with the seasoned shredded cheese and fold the flatbread in half to create a sandwich. Toast the sandwich in a grilled cheese fashion on a frying pan with a very thin coating of butter. Cook the sandwich over low heat on one side until it’s toasted, flip and cook the other side.
Hard boiling eggs: Place the uncooked eggs, in their shell, in a pan. Cover them with cold water; 1/4 inch above the eggs. Bring the water to a boil over high heat, cover and let boil for 5 minutes. Turn the heat to the pan off and let the eggs sit, covered in the hot water for an additional 7 minutes. Run cold water over the eggs to stop the cooking process.
Get more recipes from Jodie Fitz through the Price Chopper Kids Cooking Club at www.pricechopper.com or visit www.jodiefitz.com.