Grilled Cheese a la Veggies
 

Diane

8 slices whole wheat or rye bread

16 thin slices zucchini

8 thin slices peeled tomatoe

4 thin slices onion

8 oz (8 slices) Monterey jack or Muenster cheese

1/2 tsp dill weed

Butter, softened

Heat griddle or skillet to medium heat (340 degrees F). To assemble sandwiches, top each of 4 slices of bread with 1/4 of the zucchini, tomato, onion, and cheese; sprinkle with dill weed. Cover with remaining slices bread. Spread butter on outside of each slice of bread. Place sandwiches on griddle; grill on each side until golden brown and cheese is melted.

4 sandwiches