Pear + Swiss grilled cheese with balsamic glaze on asiago

Since it is National Grilled Cheese month, and the official "grilled cheese day" was last week, I thought it was only appropriate to post a recipe for one of my all-time favorite sandwiches. I've been into putting fruit on my grilled cheeses since junior year of college (pretty weird), and decided to test out pears last week. Paired with swiss cheese, balsamic vinegar and asiago bread, there's a lot of flavor going on, but it's a really tasty combination!

Pear + Swiss grilled cheese with balsamic glaze on asiago

- 2 slices of swiss cheese
- 4 thin slices of pear
- 2 t balsamic vinegar
- 2 slice of asiago bread, buttered on one side

Soak pear slices in balsamic vinegar for 10-15 minutes, and place between the two slices of cheese. Grill evenly on each side. 

Pesto Chicken Wrap with Sun-dried Tomatoes

Wraps aren't really the ideal food for winter... usually the winter months should be full of hot panninis, soups and warm comfort foods. But since I'm trying to stick to some sort of a new year resolution of eating healthier, I decided to bring some pesto back into my life and test out a new wrap idea I had in mind. I used this pesto recipe here if you don't already have your own way of making it. 

PS- You can always substitute the pine nuts for walnuts when making pesto.

PPS- This isn't my finished product's photo. Ever notice how messy a wrap turns out? It's certainly never photogenic! 

Pesto Chicken Wrap with Sun-dried Tomatoes (makes enough for one wrap)

- 1 spinach wrap (Tip: warm up in microwave between 2 moist paper towels to make for easier wrapping)

- 1 small piece of grilled chicken, sliced in small pieces

- 1/2 cup of prepared pesto

- 1/4 cup sun-dried tomatoes

- 1/4 cup romaine lettuce, chopped

- 1/4 cup fresh sprouts

- shredded parmesan cheese to taste

Mix chicken pieces in a bowl of pesto and wrap--along with the rest of the ingredients-- into the spinach wrap and serve.