Although the particular recipe of choice varies amongst individuals, “comfort foods” are defined as the magical dishes which, with the first mouthful, infuses the diner with warmth, memories and an overall sense of well-being. And as we embark upon the initial chaos of fall semester, who doesn’t need a bite of comfort?

Although whipping up a single serving of Mom’s homemade lasagna in your dorm or apartment kitchen may not exactly be convenient, there is absolutely no reason any college student should be denied the consoling sensations that the preparation and devouring of such delicacies provides.

I suggest one of America’s favorite comfort foods: the grilled cheese sandwich. How can you help but feel overwhelmingly blissful while enjoying one of these vessels of abundant, warm, gooey, cheesy goodness so reminiscent of childhood simplicity?

However, as our collegiate minds, characters and taste buds evolve, so too must our sandwich. Thus, the “Grown-Up Grilled Cheese.”

The addition of fresh veggies and variance of cheese provides a rich sense of heartiness, while a succulent almond-spinach spread simply magnifies the glory of an original grilled cheese. Simple in preparation and robust in flavor, this powerful Panini makes for a gourmet treat of a meal. Whether it is your first venture from the nest or yet another routine return to campus, we all could truly use some authentic “lovin’ from the oven,” so go ahead, cut the cheese.

RECIPE:

Ingredients
Non-stick cooking spray
2 slices bread of your choosing
1 ounce mozzarella cheese (shredded or thinly sliced)
1ounce cheddar cheese (shredded or thinly sliced)
1 ounce pepper jack cheese (shredded or
thinly sliced)
2 tbsp grated parmesan cheese
1/8 cup fresh mushroom slices
1/8 cup fresh red pepper, thinly sliced
1fresh tomato slice
(for the spinach-almond mayo)
� cup fresh spinach, chopped
1 tbsp mayonnaise
1 tbsp finely chopped unsalted almonds
� tbsp cream cheese, softened

Directions
Lightly spray a medium skillet with non-stick cooking spray and place over medium heat, add chopped spinach and almonds into skillet. Using a spatula, stir contents of skillet until spinach is wilted and reduced in size (about 3 minutes). Remove from heat and put spinach/almonds into small bowl, stir in mayonnaise and cream cheese until well blended; set aside.
Re-spray skillet and return to medium heat, then add in sliced mushrooms and red peppers. Stir with spatula until tender (about three minutes). Set mushrooms and peppers aside.
Lightly spray the one side of each slice of bread (outside of sandwich) with cooking spray and evenly spread the other sides with the spinach-almond mayo. Layer on the cheeses and sautéed peppers and mushrooms on bottom slice of bread, top with sliced tomato, then close the sandwich. Lightly re-spray skillet and place over low heat. Place sandwich into skillet and allow bottom side to brown before carefully flipping with a spatula. Allow bottom side of sandwich to brown as the cheese finishes melting.
Remove sandwich to plate, allow it to cool, and enjoy!