The time elapsed between the chrysalis & emerging butterfly photo was less than 4 hours.

It’s actually been delightfully cool through much of our Florida “Spring” this year and the butterflies are loving it!

And because our extended, cool Spring season has made the weather so inviting, it totally lured me outside to create!  🙂

I’ve already shared some of that creativity (Plaid Outdoor Buffet Table and Mother’s Day Birthstone Garden),

but more will be posted soon.

Of course, all of this outdoor activity wasn’t leaving me much time for cooking,

so sandwiches were my “go to”

and here’s a couple of my favorites…

one incorporates an herb & veggie from my garden and one stretched my grocery dollar.

I hope you enjoy them and if so, you may even want to consider adding them to your Mother’s Day brunch menu…  BON APPETIT!

The first sandwich is a GRILLED CAPRESE SALAD

Basically, it’s a grilled cheese on a rustic, multi-grain, thick-cut, bakery bread.

I’ve had good luck in the garden this year too, so I was able to pick a fresh, organic tomato and some basil from it,

to create this sandwich.

You’ll need:  bread, light spreadable butter, fresh mozzarella cheese, basil, large tomato and (optional) balsamic glaze

    

This sandwich is made just like a Grilled Cheese, but with a few extra ingredients.

Spread a little of the light butter across the inside of 2 pieces of bread and add:

1/2″ slice of large tomato, 1/4 – 1/2″ slice of mozzarella and fresh basil leaves.

[Optional:  Drizzle a little balsamic glaze for additional flavor, if you wish]

Close sandwich and lightly butter one side.  Add sandwich to saute pan with remaining un-buttered side facing up.

Lightly butter that also & over medium heat, grill both sides of the bread until golden brown & cheese is melted.

          

Here’s a peek at the finished sandwich:

Serving Suggestion: accompany the sandwich with a creamy french country, vegetable soup.

If you don’t have your own recipe, here’s the Dolly Parton Dixie Stampede version, courtesy of www.Food.com.

Click on it to enlarge & print:

The second sandwich is Artisan Flatbread Chicken Salad

You’ll need:  apx. 8-ounces of pre-made Chicken Salad (available @ the Grocery Store Deli Dept.), Unsalted Walnuts,

a handful of Seedless Red Grapes (apx. 2-dozen).

Chop the walnuts into smaller pieces and cut the grapes in half.

Mix nuts & grapes into pre-made Chicken Salad and season to taste

[like… Dill Weed, Celery Salt, fresh-ground Black Pepper & a small amount of Poppy Seed]

and spread on an Artisan Flat Bread.  I used Fold-it’s “Rosemary & Olive Oil”.

Adding these extra ingredients will enhance the flavor of the pre-made Chicken Salad and double its volume,

so your grocery dollar will go further.

Serving Suggestions:

Because my Artisan Flat Bread had a Rosemary herb flavor, I snipped a stalk of Rosemary from my herb garden

and used it to hold my sandwich closed.

To complement this sandwich, I chopped up some fresh fruit, drizzled Organic Honey and sprinkled Coconut over it.

Okay, back to the garden….  in case you’re wondering who helps me –

here’s some photos of my creative partner in crime (our 8-1/2 month old rescue pup… Miss Lilly Grace).

When she’s not helping me (ahem… yah right! ha ha), she’s great at chasing & romping in the plants.

This poor Iris is DEFINITELY her favorite!

And resting in the garden is her specialty –

Now, if only I could teach her how to operate a glue gun…… oh well.

Enjoy the Creativity!