I wasn’t sure what to do for lunch today, but I had some garden grown red cabbage and some leftover feta cheese.
I decided to make air fryer grilled cheese sandwiches. I like doing them this way because I can toss two of them in the air fryer at a time, and they have a very crunchy exterior and soft interior that just is melty perfect. Then my wife and I get them both at the same time.
I assemble the grilled cheese right in the fryer basket. For these I did a layer of cheddar on my buttered bread than sliced up little diced cubes of feta to lay on top, before topping it with another layer of bread. This is some sort of sourdough sandwich bread.
I toss it in for 350F for 5 minutes, flip them over, and 380F for 6 minutes. Then I pull them, slice them and they are done.
The Cole slaw was super easy, too. I just made the slaw dressing as follows:
- 3/4 Cup mayo – we use low fat.
- 3 TBSP Apple cider vinegar – I prefer Braggs
- 2 TBSP sugar
- Salt and pepper to taste.
I mix that up and keep it in the fridge and just toss it in a bowl with some diced red cabbage from the garden. It’s a favorite in our house. I usually keep a container of this slaw sauce in the fridge at all times. It’s also tasty on carrot sticks.
This literally takes me about 15 minutes to make. I keep diced cabbage in the fridge with premade slaw sauce, and that way I can toss it together on a work day, and then go back to tying out financials to source documents with a nice hot meal in front of me.
You can’t have this in an office environment! Well, I mean, you are not supposed to. We do have a forbidden panini press hidden in the closet that my coworkers and I use in the office, but this is much less likely to get me in trouble.
Garden Rat 