Joel asked if he could make this week's menu. He found recipes, composed a plan for lunch and dinner, complete with pictures, and showed me his final product. Everything looked awesome...have at it, buddy! He put together a shopping list and we went off to our co-op to use our 10% member appreciation discount. I was slightly worried because usually, I do the shopping at our bigger grocery store, and I spend up to $80 for the week (and that is usually just dinner because I forget about lunch!) and whenever we go to the co-op, we manage to spend around $35 for just a few ingredients! Somehow, we left with 2 bags full of groceries to feed us for breakfast, lunch, and dinner this whole week for under $50! I think Joel may be in charge of meal planning and grocery shopping from now on! When we came home from our shopping trip, he whipped up these sandwiches for lunch. The jalapeños were a tad bit spicy, but they gave an otherwise boring sandwich a much-needed kick!
4 slices Bread
4 slices Provolone Cheese
1-2 Jalapeño Peppers
1/4 pint Grape Tomatoes, roasted
Mix the tomatoes with olive oil and place them in a foil pan. Roast them on the grill until the skins become slightly charred. Meanwhile, spread each side of all slices of bread with butter. Grill the bread until it becomes brown and toasted. Grill the jalapeños until the skin becomes blistered. Cut the grilled jalapeño in half and remove the seeds and ribs. Cut into slices, or leave as halves. Place two slices of provolone onto a piece of bread. Top with jalapeños and tomatoes, and cover with the other slice of bread. Repeat for the other sandwich. Bake the sandwiches in a toaster oven at 350 degrees for about 5-10 minutes, just until the cheese starts to melt.