When you are hungry on a busy Saturday, you are highly unlikely to put together a great lunch following a recipe. But when you run in, too hungry because you spent an hour doing one more thing before you stop for lunch, you can still have a great lunch when you have some real-food aids on hand.
This sandwich was the result of ingredients I prepared ahead. It is simply cheddar cheese, roasted red pepper, and hot salt, grilled in a George Foreman Grill. The harvest-grain bread was frozen in a way that let me easily retrieve two slices.
Total time was under ten minutes from plan to plate, but the taste was amazing. A grilled cheese sandwich would have cured my hunger, and that is where I started. I spotted the roasted pepper when I retrieved the cheese, and the peppers prompted using the hot salt, a staple in my kitchen.But the flavor gained by adding a couple of ingredients moved my sandwich into the gourmet class.
Build up the ingredients that you can grab on impulse, and you will find yourself rejecting fast-food alternatives. I could have grabbed a sub on my way to the next part of my day, but I have learned that I can usually make better food at home. Not just better for me. Not just far cheaper. But better tasting. By far.
