Goat cheese garbage sandwich on a weeknight

Getting out of class as the sun sets, you vigilantly tiptoe on ice to get home when you realize that you haven’t been grocery shopping in two weeks. Considering what to make in light of your restricted options is difficult. Making a meal that is palatable yet nutritious: an art. It was late on Monday night and I peered into my fridge with slim prospects. I had about an inch of jarred tomato sauce brimming with crust at the lid, a quarter of a brownish green avocado and a generous mouse’s portion of goat cheese crumbles – plus the myriad of frozen food that I keep on stock for when I’m absolutely desperate.

The thought of pizza just added to the monotony of the week ahead and my indigestion. With the hope of fulfilling my desire for something different, I made one of the better dinners I have had in a while. I made a sandwich – I would call it a panini but it doesn’t seem fair to have a name that is befitting of an Italian culinary institution.

Here are the ingredients I used and how I made it:

• Two slices of bread

• 1/4 tablespoon of butter (about half the size of your pinky nail)

• A couple dabs of olive oil

• Any roasting spice you have on hand (I used rosemary and red pepper flakes)

• 2 1/2 tablespoons of goat cheese (or a couple of slices of mozzarella)

• A fist full of frozen spinach

• A quarter of an avocado, sliced thin

• 3 tablespoons of jarred tomato sauce

1. Nuke the spinach in the microwave.

2. Brush the olive oil on the bread; you can dab a paper towel and brush it on. Add spices.

3. Put cheese on bottom slice of bread; it will not be as messy if it is on the top.

4. Add spinach, tomato sauce and avocado.

5. Melt butter in frying pan. Place sandwich in pan and compress with a plate.

Monitor the sandwich flipping between both sides, putting the plate back on it and pressing down so the bread cooks evenly. The butter will give the bread a golden brown tint when it is finished. Don’t press too hard or else your sandwich will ooze out.

Remember when you’re food shopping to stock up on durables such as frozen green beans and spinach. Breads and bagels also freeze very well and easily defrost in a toaster. These staples can ensure a sustained pantry in a time when uncertain weather and winter blues can keep you from frequenting the supermarket.