Happy Friday! How’s everyone doing? Has your state begun opening back up for business? New York state’s plan to reopen has been a bit confusing. We are feeling the cabin fever, which has led to the creation of some interesting lunches and why I wanted to do a fun, laid back food post for today! Consider this Part II to “fancy grilled cheese” (see Grilled Gouda and Green Apple)!

I LOVE Schar Gluten Free Artisan Baker White Bread! It is perfect for sandwiches and it has a better shelf life than other gluten free bread brands I have tried.

This is a great way to channel your love for charcuterie boards into lunch time!

Funny side note: Darrell really upped my grilled cheese game when I noticed he melts the butter in the skillet and then put the bread down, flipping it to butter the other side and then building the sandwich - it blew my mind! Hahaha! I usually start my grilled cheese sandwiches by spreading the butter on one side of the bread and placing it down on a griddle. * Shrug *

So whichever way you prefer to make a grilled cheese the ingredients for this sandwich consisted of thinly sliced brie on top of apricot preserves. I had intentions of adding prosciutto prior to realizing we’re out!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.