Grilled Cheese with Pecan and Sun-dried Tomato Spread

INGREDIENTS

1 cup fresh pecan pieces, divided ¼ cup sun-dried tomatoes, not packed in oil

2 tablespoons olive oil, plus additional for frying

8 slices of your favorite sandwich bread

8 ounces sliced extra-sharp cheddar cheese or your favorite cheese

INSTRUCTIONS

Add ½ cup pecans to a small food Start your day with a green applepecan smoothie. processor and finely chop (this also works in a regular-sized food processor), making sure to stop before it becomes nut butter. Add the sundried tomatoes and 2 tablespoons olive oil and process to a spread. Remove mixture to a small bowl. Makes 6 tablespoons of spread. Lay bread slices out on a flat surface. Spread 8 slices of bread with an even amount of the pecan and sun-dried tomato spread. Top 4 of the bread slices with 1 ounce of cheese; then spread 2 tablespoons of pecans in a single layer on top of the cheese. Then top each of those slices with an additional 1 ounce cheese. Then top with other slice of bread, spread side facing down on top of the cheese. Heat a large pan over medium heat. While pan is heating, brush the top and bottom bread slices of each cheese sandwich with olive oil. Cook two sandwiches at a time for about 2 to 3 minutes on each side or until cheese is melted and bread is lightly browned. Serve immediately with a big green salad.

PHOTO COURTESY OF AMERICAN PECAN COUNCIL