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Tarragon Vegetable Grilled Cheese on Sourdough

Makes 2 sandwiches

Time: 30 minutes. Karen Kadlec uses a slice of regular sharp cheddar and a slice of black pepper cheddar, but the second cheese isn't widely available. If you can find it, by all means try it, but then skip the final sprinkle of black pepper.

 2 tablespoons softened butter, divided
 1 teaspoon olive oil
 1/3 cup diced (1/2-in.) zucchini
 1/3 cup diced (1/2-in.) onion
 1/3 cup diced (1/2-in.) mushrooms
 2 teaspoons finely chopped tarragon
  Kosher salt
  Freshly ground black pepper
 4 slices sourdough bread
 2 slices (1 oz.) each sharp cheddar and jack cheese
Step 1

Melt 1 tsp. butter with oil in a large nonstick frying pan over medium heat. Cook vegetables, stirring, until barely tender, about 5 minutes. Stir in tarragon, season to taste with salt and pepper, and scoop out of pan into a bowl.

Step 2

Butter 1 side of bread slices with remaining butter. Put 2 slices in pan, buttered side down, and top with cooked vegetables. Layer with cheeses and sprinkle with pepper to taste. Set remaining bread slices, buttered side up, on top. Cook sandwiches, turning once, until golden brown and cheese is melting, about 8 minutes.

Step 3

Note: Nutritional analysis is per sandwich.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 405Calories from Fat 56
% Daily Value *
Total Fat 25g39%

Saturated Fat 13g65%
Cholesterol 61mg21%
Sodium 629mg27%
Total Carbohydrate 34g12%

Dietary Fiber 2.2g9%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.