When I read the recipe I thought, “We have a toaster oven at work.  I can totally broil this for lunch!”  And so it began.

I found out at lunch the first day that our toaster oven does not have a sheet or drip tray of any sort.  I was tentative about the cheese oozing and dripping so I watched it carefully.  I was overly cautious and the cheese didn’t fully melt.  I felt the bread was lacking something (butter!) but figured I’d give it another shot before I tinkered with it.

Day Two found me actually timing it per side, as the directions read.  This time the cheese was fully melted but I still found the bread to be dry.  Maybe it was just the brand I bought.

Later in the week I made one at home.  Instead of broiling it I went with the classic stove top method.  While I love the idea of schmearing the bread with butter that defeats the purpose of making this sandwich healthy.  Instead I lightly sprayed the outside of each slice with olive oil.  Wow what a difference!  I still think I bought lousy bread, though.

Before I went shopping I had to know what Rubschlager bread was so I checked out their web site.  I noted the nutrition information just in case I needed to buy something comparable.  My local Whole Foods didn’t stock the Rubschlager but I did find something with similar nutrition (calories, fat, fiber).  I’ll keep trying different brands and let you know when I find something better.  Until then I’ll just keep using that little spritz of olive oil.

Recipe on page 70