Grilled Cheese Recipie

By Hannah McMillan Last updated Mar 6, 2025

A creative sandwich option at Dana when you're not feeling the main course. PHOTO CREDIT: PIXABAY

Hola, me llamo Hannah McMillan ’27 y vivo en la casa verde. So yeah, my name’s Hannah, and I live in the GREEN house for anyone who does not know Español. I use she/they pronouns; I’m a sophomore, “Libruh,” environmental studies major and outdoor studies minor. Soy de Maine. You’re about to find out that I’m also an exceptional chef. Before we indulge, I must credit the divine Asimina Axarli ’27 for not only being an inspiration but also for providing THE inspiration for this groundbreaking recipe. Last semester, I had the pleasure and honor of sharing a meal with Asimina, a meal that changed my life. Enough edging; I hope you’re as excited to hear this riveting recipe as I am to share it with you.

This recipe is called, “I’m not feeling compelled to have any of the main course options in Dana tonight, so I’ll make a sandwich.”

Ingredients:

1 hot, buttery, crispy grilled cheese sandwich

1 hot black bean burger patty

1-2 medium/large pieces of lettuce

2-4 tomato slices

1-2 cheese slices

Some onion slices

Your choice of sauce, I prefer a generous squirt of chipotle mayo. Pesto is also good. Hummus is also good. My housemate, Maura Richards ’26, mentioned that cottage cheese also goes well with the black bean burger. Thanks, Maura!

Tools:

You

Dana Dining Hall

Directions:

Get your grilled cheese sandwich on a plate.

Gently separate the sandwich so you have two slices of bread to work with.

Place the black bean burger on one end.

Stack your lettuce, tomato, cheese, and onion slices on the other end.

Apply your preferred quantity of your chosen sauce. I put sauce under the patty, making sure to coat all the veggies.

Place the patty on top of the now saucy veggies and put even more sauce on top of the patty. Up to you, I like it saucy.

Stack the remaining slice of grilled cheese on top and gently press down to try and keep sandwich contents in place. Bon appétit!

As coined in the title, I have this sandwich anytime I’m not feeling compelled to have any of the main course options in Dana on a given day or night, so this recipe is kind of clutch. Thanks again to the one and only Asimina for inspiring this recipe.

Wishing you all growth and prosperity always.

Peas & Luv,

Hannah from the Greenhouse