Grilled Cheese and Carrots

From “Grilled Cheese Please! 50 Scrumptiously Delicious Recipes” by Laura Werlin (Andrews McMeel, 2011, $16.99) 2 tablespoons olive oil 1 large carrot, cut into 4-inch-long segments (I used baby carrots) 2 tablespoons balsamic vinegar (I used white balsamic) Salt and freshly ground black pepper 2 tablespoons butter, room temperature 8 slices rye, whole-grain or Italian … Continue Reading →