You will need:
A couple slices of multigrain (or your choice) bread
Coconut oil to smear onto one side of each bread and add into skillet
1 to 2 slices of Monterrey Jack cheese (organic)
Filling for the sandwich
1 poblano pepper chopped into small pieces (remove the seeds and skin inside)
1 Honeycrisp organic apple (chop 1/2 of the apple, reserve the other for the smear)
A heaping handful of baby bella mushrooms
1 Tablespoon pepita seeds toasted and lightly salted
Side Smear (optional)
1 heaping Tablespoon of Dijon mustard (organic)
1 heaping Tablespoon of finely grated apple
Heat skillet over medium to high heat, add a teaspoon of coconut oil, poblano peppers, and mushrooms, cook just until slightly softened. Remove from heat, mix 1/2 of the chopped apple, and toasted pepita seeds in with the cooked pepper and mushroom. Set aside.
Place bread slices coconut oil side down into skillet. Add slices of cheese to top of bread. Let cook for about 5-7 minutes or until cheese melts or bread is golden brown.
Add poblano pepper, mushroom mixture on top of cheese and form a sandwich. Press bread slices together softly.
Mix Dijon mustard and finely grated apple together using as a dip for your sandwich. Enjoy!