Made with Colby and Cheddar cheese, these sandwiches are meatless, yet hearty! For more flavor, I added grilled onions and garlic. Another flavor trick is using mayo instead of butter or oil to spread on the bread before toasting it. Served with blanched broccoli, this sandwich was a simple and satisfying meal. A fun luncheon idea would be to let guests choose from their choices of cheeses and vegetables… so many varieties!
One of the best ways to make any grilled sandwiches would be to use a Panini press. Don’t have one? Don’t fear! Use a heavy pot or pan to press the sandwich on a stove top. After a few minutes on medium heat, you can flip the sandwich to cook the other side and that’s it!
Only 3 ingredients! Thanks to Grandma Bev for her Chocolate Oreo Balls recipe, which led to this slightly altered version. She made some for the holidays and nobody could eat just one. I changed it up only because I love dark chocolate.
1 package (8 oz.) cream cheese, softened
1 package (16 oz.) Oreo cookies, crushed (I used a store brand and it was about 40 cookies)
12 oz. dark chocolate bark/bar, chopped (I used 4 packages of “Endangered Species Natural Dark Chocolate with Espresso Beans” which donate 10% of net profits to endangered animals)
Using a blender or mixer, mix the cream cheese with Oreo cookies.
Roll into about 1-inch balls, using wax paper to set them on if you need to
Chill for at least 30 minutes
Melt the chopped chocolate bars or bark in the microwavable bowl, 1 minute at a time, stirring occasionally
Using a toothpick or two spoons, roll the balls in the melted chocolate to coat. Set aside on wax paper or on a wire rack
Chill again for at least 30 minutes, the longer the better. Serve cold or room temperature.