Try This—Spanakopita Grilled Cheese

So I broke my Huel diet last night on the most divine sandwich I’ve had in a long time. I didn’t feel much like cooking some elaborate meal so I opted for the tried and true grilled cheese sandwich. I usually put sliced tomato directly on a grilled cheese instead of making a side of tomato soup. Two birds, one stone. But alas, I had no tomato. I had no tomato soup. I didn’t even have any cheddar cheese. So as it goes with most tasty new recipes, last night’s sandwich was born of a combination of desire and improvisation. I bring to you the Spanakopita Grilled Cheese. You must try this!!!

Spanakopita Grilled Cheese


  • 1 tablespoon softened butter
  • 4 slices good-quality bread
  • 1 clove garlic, sliced thin
  • 2 tablespoons olive oil
  • 1 shallot, sliced thinly
  • One 10-ounce bag baby spinach, or 2 big handfuls
  • Pinch salt and freshly cracked pepper
  • 1 teaspoon chopped dill
  • 2 ounces feta, crumbled
  • 4 thin slices provolone cheese


  • Preheat your panini press (you can make this on the stove top, but for next level sandwiches you really should invest in a panini press).
  • Divide butter evenly between the four slices of bread, spread thinly on one side of each slice.
  • In a medium skillet, heat olive oil over medium-high heat, add the garlic and shallot, and cook about 4 minutes, or until the garlic is golden-brown. Add spinach and salt and pepper, and cook for a few more minutes, until the spinach is wilted and most of the moisture is cooked out. Add dill and feta, turn off heat, and mix.
  • Assemble the sandwiches by placing two slices of bread butter side-down on your press or pan, add one slice of provolone to each, then divide the spinach mixture in half and place half on each slice. Top with the remaining 2 slices of cheese and slices of bread, butter side-up.
  • If using a panini press, put the lid down and cook for about 5 minutes, or until golden and bubbly. If using a pan, flip after about 5 minutes, then cook on the other side for 3 minutes. Enjoy!

Source: Alexandra V. Jones

Try This—The Mozzacado: A Next Level Caprese Sandwich

There’s really no way for me to be modest about this, so I’m just gonna come right out and say it. I am a sandwich aficionado. Like seriously a sandwich making guru. There’s really no challenge too great when it comes to making a vegetarian version of a classic sandwich. Still don’t believe me? Try this incredible vegetarian take on a Vietnamese favorite or this amazing vegetarian halloumi burger or any of these. I’ll wait.

Yup. When I’m right, I’m right. But maybe the biggest challenge for a guru like me, is to bring you a knock-your-socks-off recipe for an already vegetarian friendly sandwich. I’m up to the task though. I think I might have a slight advantage here, because who doesn’t love a caprese? Mozzarella. Tomato. Basil. Mmmm. Nuff said. But I, for real, just took my caprese to the next level. Sky high with avocado. Mozzacado! Yaaaaassssss!

This is a super easy recipe, but the payoff is like hitting the lotto. Full disclosure: I ate two of these sandwiches on football Sunday. Whatever. It’s more than a little delicious and it didn’t leave me feeling guilty at all. Fuller disclosure: The second time around, I put that Mozzacado on a panini press. I have transcended. Seriously, if you love sandwiches as much as I do, get your hands on the Cuisinart panini press that I use. Your sandwich game will never be the same. Anyway, the name says it all. The Mozzacado. You must try this!

Mozzacado Caprese Sandwich


makes 2 sandwiches

  • 4 thick slices sourdough bread
  • 1 medium avocado
  • 1 small ripe tomato
  • 4 slices whole milk mozzarella, sliced thick
  • 6-8 fresh basil leaves
  • flaky sea salt and freshly ground black pepper to taste


  • Lightly toast the bread
  • Smash the pitted avocado with a little salt and pepper
  • Spread a thick layer of smashed avocado on the warm bread
  • Layer the cheese with the basil and tomato over the avocado

Try This—Vegetarian Mason Jar Chili and Cornbread

There isn’t much you can’t do in the kitchen with mason jars. I mean seriously. From oatmeal, to smoothies, to salads, to totally unique lunch ideas that will make you the envy of your hungry coworkers, and even just storing leftovers. Mason jars do it all. Over the weekend, I was craving some comfort food like whoa. Let me clarify. I wanted to chill out and watch the Texans-Patriots game with something hot and delicious. Since Ryan Tongia was unavailable, I decided I’d make some cornbread instead. Such is life.

A while back I saw this recipe for baked chili and cornbread, and I really wanted to see what that’s all about. I’ve been a bit hesitant, because the recipe called for baking in a mason jar. Now I’ve made a lot of things with the help of mason jars, but the scientist in me is always a little bit nervous when putting non-Pyrex glass in the oven. If you’re anything like that, believe me, I completely understand. There are tons of oven baked mason jar recipes floating around the internet, though, so I’m pretty sure I’ve just been paranoid.

Nonetheless, I’ve mostly avoided baking in mason jars, but this weekend three things came into play. First, this sudden craving for Fall season comfort food. Second, the bottomless pit of weekend lazy that I slip further into as the minutes go by, fueled by my couch, a chunky throw, and NFL Sunday Ticket rendering me almost completely incapable of preparing a well thought out meal. Last, but certainly not least, is my insatiable desire to prepare cute little meals that are Instagram worthy and mason jars are perfect for that (admittedly, most of the time they end up looking like Cooking For Bae). So basically, my lazy and my shallow gave me the courage to make this recipe. I present you with… Mason Jar Chili and Cornbread!!! You must try this!

Mason Jar Chili and Cornbread


  • 1 can Amy’s vegetarian chili
  • Bob’s Red Mill Cornbread Mix (you’ll need eggs, milk, oil to make the batter)


  • fill the bottom of your mason jar with chili and top with a couple of spoonfuls of batter
  • bake at 375 for 20 minutes or until a toothpick inserted into the cornbread comes out clean
  • Enjoy!

If you’re not as lazy as me and want to try your hand at homemade chili and homemade cornbread, try these recipes. Just replace the meat in the recipe with tofu or quinoa to keep it vegetarian.

***For a variation, you can try biscuit batter or pie dough over a hearty stew for a mason jar mini pot pie!