Check out all that is fresh and available at Pietree this week!Read More
Preheat oven to 350 deg. F. Line a baking sheet with parchment paper or foil.
Wash, core, and chop 3 apples. In a medium mixing bowl, toss the apples with 1/4 cup maple syrup or honey, 3/4 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves.
Melt 6 TB dairy or non-dairy butter.
Roll out one tube of pastry from a box of thawed filo dough. Count the number of sheets and divide by four. Lift up one-fourth of the sheets and place on work surface. Brush with melted butter. Scoop one-fourth of apple mixture toward one side of pastry. Fold over and roll up edges. Place on prepared baking sheet. Brush with butter. Repeat three more times.
Sprinkle with ground cinnamon.
Bake 25 minutes. Cool 5 minutes before serving.
Cut in half on diagonal. Enjoy plain or with whipped cream or ice cream!
8 servings (1/2 pocket)
Makes 2 loaves.
Freeze the second or share with a friend! This is a fun recipe on a day when you want to do other things around the house. There are three wait times in which you are free to do other things: about 75 minutes during the first rise, 30 minutes during the second rise, and 30 minutes during baking.
Scald 2 cups nondairy or dairy milk for 2 minutes in the microwave on high (or bring to a simmer for 2 minutes in a saucepan over medium heat). Stir in 1/2 cup maple syrup or honey and 2 TB dry yeast.
In an extra-large mixing bowl, whisk together 3 cups bread flour, 4 cups all-purpose flour, 1/3 cup ground flaxseed meal, 1 1/2 TB ground cinnamon, and 2 tsp. salt.
Mix in 1/3 cup applesauce, 1/3 cup safflower oil or melted butter, and the yeast-milk mixture. Knead 5 minutes, until smooth and stretchy. Cover with a towel and rest in a warm place to rise, about 90 minutes, until doubled in volume.
Meanwhile, wash, core, and dice (chop into small pieces about the size of 2 peas) 3 apples. In a medium frying pan, melt 1/4 cup dairy or non-dairy butter and sauté the apples over medium-high heat for 3 minutes. Add 3 TB maple syrup or honey, 1 TB ground cinnamon, and 1 tsp. ground nutmeg. Sauté 2 more minutes. Set aside until bread dough has finished the first rise.
Grease 2 loaf pans.
After the dough has risen once, punch down. If sticky, add 2 TB flour and knead briefly. Divide the dough in half.
With a rolling pin, roll the dough to an 11x8” rectangle. Spoon half the apple mixture over the rectangle. Then roll the dough into a long cylinder. As you lift the dough to transfer it to a loaf pan, fold under the ends to tuck it into the pan. Repeat for second loaf, using the second half of the apple mixture.
Cover loaves and allow bread to rise in a warm place about 30 minutes.
Preheat oven to 375 deg. F.
Melt 1 TB dairy or nondairy butter. Whisk in 1 TB maple syrup or honey. Brush over the top of the loaves.
Bake 30 minutes, or until loaf sounds hollow when tapped.
Allow bread to cool 10 minutes and remove from pan. Cool 5 more minutes on a rack. Slice and enjoy!
We have a great selection of Heritage apples this week! Black Oxford, Cox's Orange Pippin, Honeycrisp, Egermont Russet, Golden Delicious and more are all fresh and available in the farmstand this week. We are particularly happy with the Black Oxford crop this year. They are a shy, biennial bearer, with alternating years of good crops. This is a good year. We were even able to offer these beauties to our wholesale customers- a first for us! We also have a great supply of local's favorites such as the Cortland, Mcintosh, Red Delicious, and more. For information on apples grown here check out our What's Growing In The Orchard page.
Pick-Your-Own Apples is open everyday from 10am-5pm. We offer free wagon rides on the weekends too! This week we are offering McIntosh, Cortland, Red Delicious and Golden Delicious to our You-Pick customers! We plan on having Mcintosh, Cortlands, and Golden Delicious at least through October; and Red Delicious will be open at least 2 weeks depending on availability.
Have you had our pears? We grow both Asian and European Pears here. This week we have several varieties available in the farmstand. Asian Pears are very crisp and juicy with a sweet, honey-like taste. Available Asian Pears include Shinseiki, Shinku, and 20th Century Pears. Thanks to a great article in the Portland Press Herald our Asian Pears are moving fast- make sure you get your taste before they are gone! For those that enjoy a more traditional, European Pear we have Staceyville and Vermont Beauties available. Our Bosc Pears should be available within the next week or so.
Cider is being pressed weekly! We have gallons, half-gallons and pints available in the farmstand! We are also offering hot mulled cider by the cup- the perfect way to end a day of apple picking. If you haven't had our cider, you are missing out. We use only hand-picked apples selected by our orchardist for their taste and texture profiles. We then mix varieties that compliment each other well. Every batch is unique in taste depending on the season. Our cider is also UV treated and unpasteurized.
Make sure to stop in the farmstand this week- even if you up just to pick! We have an abundance of fresh veggies, apples, oils, cider, and more for your table! There is a great selection of dried beans, carrots, potatoes, beets, leeks, and more! We have over a dozen apple varieties available- many you can taste before buying. Make sure to check out the Fiore Oil display too! We have so many flavors! New to us is the Roasted Pumpkin Olive Oil and the Wild Mushroom & Sage Olive Oil. Both are bursting with fall flavor and compliment salads and roasted vegetables very well. All Fiore Oils are available for sample before purchase.
Preheat oven to 400 deg. F.
Wash, core, and thinly slice 4 apples.
Wash, core, and thinly slice 3-4 Asian pears.
Toss apples, pears, 1/2 cup raisins or dried cranberries, 1/2 cup maple syrup or honey, 2 TB arrowroot or cornstarch, 3/4 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1/4 tsp. ground allspice, 1/8 tsp. ground cardamom or allspice, and a pinch of salt. Transfer to a 9”x13” baking dish.
In a mixing bowl, whisk together 1 3/4 cup whole wheat flour (or gf flour blend + 1 1/2 tsp. xanthan gum, or 3/4 cup sorghum flour, 1/2 cup brown rice flour, 1/2 cup amaranth flour + 1 1/2 tsp. xanthan gum), 1/4 cup masa harina, 1/2 cup brown sugar, 2 tsp. baking powder, 1/4 tsp. ground nutmeg, 1/4 tsp. salt.
With a pastry cutter or two knives cutting in opposite directions, cut in 8 TB dairy or non-dairy butter until there are no pieces larger than a small pea.
Mix in 1/4-1/3 cup hot water to make biscuit dough. If too crumbly, add more water 1 TB at a time. Drop clumps of dough in big spoonfuls over the top of the apples and pears.
Bake 40-45 minutes, until baked through and bubbly.
Fresh from the orchard this week we have an abundance of apples, Asian pears, and plums. We have several varieties of apples including the ever popular McIntosh and Cortland, as well as Heritage varieties such as the Honeycrisp and Cox's Orange Pippin. Other varieties include Paula Red, Priam, Starkey, Dayton, and more. We will have even more in the weeks to come. For tasting notes and apple info check out our What's Growing page.
Have you tried Asian Pears? They really are a treat, especially when ripened perfectly on the tree. We grow several varieties here and have Shinseiki, Hosui and Kosui available. Thanks to a great article in the Portland Press Herald our crop is moving fast. Come up quick if you want a taste of these juicy treats, the season is almost over.
From the field we have an abundance of late summer and early fall produce. The first of the winter squash are in including Acorn, Jester and Spaghetti- with more varieties in the weeks to come. We have an ample supply of sweet peppers, tomatoes, leeks, greens, broccoli, and more. Come on up and check out all the farm fresh produce available this week- you won't be disappointed.
Don't forget! Pick-Your-Own apples is open daily from 10am-5pm. We have both Macs and Cortlands available, we will possibly open other varieties as the season progresses. We also offer pick-your-own flowers! We have colorful varieties including asters, cosmos, and more. Come on up and pick a bouquet for your special someone, or yourself, after you pick your apples! Please call the farmstand before heading up to pick FMI or daily field conditions.
Chances are, if you grow zucchini then you have PLENTY. We sure do! Here are 5 simple recipes to make the most of your zucchini harvest this year!Read More
Our fall harvest is in full abundance! From apples to zucchini- we have fresh produce for your table. The first of the acorn and jester squash is in this week! We will have more varieties of winter squash in the weeks to come. We have an abundance of tomatoes including slicers and saucers, carrots, potatoes, zucchini, and more for your veggie needs!
Pumpkins are in! We have pie, carving, and ornamental available. Don't forget to check out the colorful mum and perennial display out front! We have everything you need for your fall decorating including mums, perennials, decorative corn and pumpkins.
More and more apple varieties come in everyday. New this week is the ever popular Honeycrsip- a sweet, tart, and firm dessert apple. The Honeycrisp is fairly juicy and has a pleasantly soft crunch. We also have Macintosh, Cortland, William's Pride, Paula Red, and more! Stop in anytime and have an apple on us. We offer samples of all the apples we grow to help consumers find their favorite.
Have you had Asian Pears? We have three varieties including Kosui, Shinseiki, and Hosui. Asian pears are prized for their crunchy texture, white creamy flesh and juiciness. They are picked ripe and maintain their ripeness much longer than a traditional pear. We often have samples of these available for your tasting- if not, just ask!
We have loads of fresh zucchini and carrots at the farmstand right now! Try this simple muffin recipe for a sweet way to enjoy your veggies!Read More
We still have LOADS and LOADS of freshly harvested zucchini and it continues to grow! We also have great, spicy cilantro harvested to order. Come on in to the farmstand, stock up, and try this as a yummy snack or side dish.Read More
Flowers are available at Pietree! We have pick-your-own, prepared bouquets, and potted perennials for your garden or patio. The pick-your-own fields are open daily from 10am-5pm. Colorful cosmos, asters, snapdragons, zinnias, asters and more are all waiting for you! Our mums are available in an array of colors this year from purple to white to gold. We also have daisies, lamb's ear, asters and more to compliment your display or plant before the frost comes.
More and more apples are coming in from the orchard! Cortlands will be in this week, for both pick-your-own and the farmstand. Other apple available varieties include William's Ride, Red Gravenstein, Mcintsosh, Paula Red, and more. Crab apples are available for the first time this season too!
Asian pears are fresh this week. We have Kosui, Shinseiki, and Hosui varieties available. Asian pears are prized for their crunchy texture, white creamy flesh and juiciness. They are picked ripe and maintain their ripeness much longer than a traditional pear.
We are open daily from 10am-5pm for pick-your-own apples and flowers! Both Mcintosh and Cortlands will be ready this weekend. Both sides of the road are open and we offer wagon rides on the weekends! The flowers are stunning this year and are located right next to the conventional apple grove this weekend- making it convenient to pick both. Come on up and experience hands on harvesting for yourself.
Fresh produce is coming in from the field on a daily basis. The leek crop is plentiful and flavorful this season- stay tuned for delicious leek recipes! The peppers and tomatoes coming in from the greenhouse are colorful and delicious! We have an abundance of zucchini, summer squash, beans, cabbage and more for your table. Come on in today and see all we have to offer!
We have LOADS of fresh, delicious zucchini up at the Farmstand this week. Zucchini noodles sound tricky, but they are delicious, low-carb and easier than you think. You don't even need a spiralizer to make them.Read More
Pick-your-own apples is open daily 10am-5pm. Right now we are picking Macintosh- we except Cortlands to be available shortly. We have a great selection of apples available in the farmstand! New this week is the ME8256- that are are naming this weekend for Maine Apple Sunday! Come taste this juicy, crisp apple for yourself and take a shot at naming it! Other apple varieties includeOrange Sweet, William's Pride, Paula Red, Vista Belle and more!
Join us here at Pietree Orchard to celebrate Maine's apple harvest and heritage this Sunday, September 13th! Pick-your-own apples, wagon rides, lawn games, hay-maze open from 10am-5pm. Enjoy free apple crisp (while it lasts) with our orchardist, Scott Miller, to learn about and taste different varieties of apples grown here at the orchard. We are especially excited to host an Apple Naming Contest from 10am-2pm. All are invited to taste the ME8256 apple and submit a name for a chance to win. Our group of esteemed apple growers will review the entries and pick a winner by late November 2015! This will officially become the name the ME8256 is known and sold as! This is an exciting and rare and exciting opportunity for the public! FMI please contact Scott Miller or Alexandra Tomaso at (207) 647-4124.
The farmstand is open daily 9am-6pm and is packed with fresh produce and baked goods. We have an abundance of fresh peppers, tomatoes, carrots, beans, potatoes and more! The bakers are busy making fresh breads including sandwich loaves and wood-fired focaccia daily. There is also something to satisfy everyones sweet tooth! Cookies, pies, whoopie pies, jams and more are available daily. Come on up and see what is fresh and available today!!
Join us this weekend, September 5th - 7th, for our Harvest Festival Weekend! This marks the start of our Pick-Your-Own apple season. Enjoy a wagon ride, a walk through the hay maze, play lawn games with the kids, enjoy pizza, stock up on fresh veggies and other produce or gifts in the farmstand after you pick apples! The farmstand is open daily from 9-6 and pick-your-own will run daily from 10-5. Call ahead for availability or conditions: 207-647-9419.
The farmstand is packed with tons of late summer produce including tomatoes, peppers. cucumbers, carrots, cabbage, kohlrabi and more! We had a big harvest of potatoes last week and have plenty available in the farmstand. Available varieties include Red Gold, French Fingerling, Purple Fingerlings and White New Potatoes.
Apples are being harvested daily with new varieties available each week! This week we have Red Free, Orange Sweet, Pristine, William's Pride, Vista Belle and more. European pears are available in the farmstand for the first time this season!
The Maine State Pomological Society welcomes you to celebrate Maine’s Apple Harvest, statewide, on the 13th Annual Maine Apple Sunday this Sunday, September 13, 2015. Many orchards are offering tasty treats, wagon rides, music, pick-your-own, and more in celebration of Maine Apple Sunday.
Join us here at Pietree Orchard to celebrate Maine's apple harvest and heritage! Pick-your-own apples, wagon rides, lawn games, hay-maze open from 10am-5pm. Enjoy free apple crisp (while it lasts) with our orchardist, Scott Miller, to learn about and taste different varieties of apples grown here at the orchard. We are especially excited to host an Apple Naming Contest from 10am-2pm. All are invited to taste the ME8256 apple and submit a name for a chance to win. Our group of esteemed apple growers will review the entries and pick a winner by late November 2015! This will officially become the name the ME8256 is known and sold as! This is an exciting and rare opportunity for the public! FMI please contact Scott Miller or Alexandra Tomaso at (207) 647-4124.
Wash, core, and shred 1 medium cabbage or 1 large Napa cabbage. Wash, stem, seed, quarter, and thinly slice 2 bell peppers. Wash, core, and chop 2 apples. Peel and mince 4” piece of ginger root.
Whisk together: 1/3 cup + 1 TB apple cider vinegar, 1/4 cup toasted sesame oil, 1/4 cup maple syrup, 1 1/4 tsp. ground coriander, 1 tsp. salt, 3/4 tsp. coarsely ground black pepper and the prepared ginger root.
Toss cabbage, peppers, and apples with dressing.
Our bakers have come up with the perfect, single serving pie! These adorable little pies are loaded with our apples and have a bit of a thicker crust. Many people's favorite part of the pie is the crust, making our mini pies ideal. They also require no cutting and can be enjoyed almost anywhere. You can enjoy a pie at the summit after your hike, after apple picking at the orchard, and even on the go. Flavors will change weekly and seasonally. Our standard pies are still available for those who wish to share! Call ahead for flavors and availability.
Fresh from the fields this week we have an abundance of summer produce. The first of the tomatoes are in from the greenhouse along with cucumbers and green peppers. We have an ample supply of fresh kohlrabi, carrots, summer squash, cabbage, turnips and more. Availability changes daily, sometimes hourly, if you are coming in for something specific please call ahead.
Early-season apples are in! We have a great selection including Lodi, Orange Sweet, Pristine, Jersey Mac, William's Pride, Red Free, and Vista Belle. The Orange Sweet and Red Free apples were just harvested this week. The Orange Sweet is a buttery, yellow heirloom apple with a sweet, fine-grained flesh and good crunch. The Red Free is a sweet, juicy apple, perfect for those that don't like the early, tart apples.
Join us for our Harvest Festival September 5th through September 7th to kick off the start of Pick-Your-Own Apples! Bring the family and enjoy a wagon ride, run the hay-maze, play some lawn games, and of course, pick apples! Picking is open from 10am-5pm everyday (depending on field conditions) and the farmstand is open from 9am-6pm everyday. Don't forget we serve pizza everyday from 11:30am-3:00pm. Make a day of it!
Maine Apple Sunday is September 13, 2015! Join us in celebration of Maine's apple harvest and heritage. From 10am-2pm come up to meet our Orchardist, Scott Miller. Learn about and taste different apple varieties grown here at Pietree, enjoy free apple crisp, go apple picking and take a shot at naming the ME8256 apple! The ME8256 is an apple developed by the University of Maine in the 50's and it needs a name! We will be taking suggestions from the public from 10am-2pm. All suggestions will be reviewed by our panel of esteemed pomologists and the new name will be chosen and revealed by late November 2015! The winner will receive a prize! This is a rare opportunity for the public to participate in naming an apple, an apple that was developed in and for the state of Maine.
Peel and chop 4-5 kohlrabi. Wash, peel if desired, and chop 1/2 lb. potatoes. Peel and chop 2 onions. Peel and chop 2-4 cloves garlic.
In a stockpot or large saucepan over high heat, warm 1 TB olive oil. When the oil ripples, tilt the pan to coat and add the onions. Sauté 5-7 minutes until golden. Add garlic and sauté 1 more minute. Add kohlrabi and potatoes and sauté 2 more minutes. Add 6 cups water, 1 tsp. salt, 1/2 tsp. ground paprika, and 1/8-1/4 tsp. coarsely ground black pepper. Bring to a boil, then reduce heat to simmer, cover, and cook 20-25 minutes, until vegetables are soft.
Meanwhile, in a small frying pan over medium heat, warm until fragrant 1/3 cup finely chopped smoked almonds.
When vegetables are soft, stir in 1 tsp. dried dill. Purée soup. Adjust seasonings to taste. Garnish with warm smoked almonds.
Kohlrabi is a form of broccoli bred for the sweet, nutty broccoli-cabbage flavored stems. Peel, slice or shred for slaw, stir-fry or sauté, eat raw in salads or with dips, or roasted at 425 deg. F. tossed with some oil and salt. Kohlrabi works well with citrus, sweet vegetables, nutty flavors, fermented (vinegars, soy sauce, cheese, yeasted breads, beer batter for frying), chiles, onions, garlic or you can try one of the simple recipes below:
Serving size: 1 cup
36 calories, .1 g. fat, 27 mg (1% DV) sodium, 8.4 g. (3% DV) total carbohydrates, 4.9 g (20%) dietary fiber, 3.5 g. sugar, 2.3 g. (5%) protein, 1% Vitamin A, 140% Vitamin C, 3% calcium, 3% iron
KOHLRABI & CARROTS WITH DILL
Peel, half, and thinly slice 2 medium kohlrabi into half moon shapes. Peel, half, and thinly slice 2 medium carrots into half moon shapes. Peel, half, and thinly slice 1/2 medium red onion into half moon shapes. Heat 1 TB olive oil in a medium-large skillet over medium-high heat. When the skillet is hot and the oil spreads, swirl the oil around the base of the skillet by tipping the skillet gently from side to side. Add 1 tsp caraway seeds to the hot pan and stir for about 20 seconds, until fragrance of caraway seeds is released. Add the sliced vegetables, and cook over medium-high heat, stirring frequently. Cook the vegetables in this way, adding water a tablespoon at a time, if necessary, to keep vegetables from sticking to pan, until the vegetables are fork tender, about 5 minutes. Add 1/2 tsp. dried dill or 1 TB freshly chopped dill to the vegetables and toss them until coated with dill. Enjoy! Serves 4
KOHLRABI WITH PEANUT SAUCE
Peel 4 medium kohlrabi. Cut into thin strips, like skinny fries. Peel, half, and thinly slice into half moons 1 small red onion. Finely dice 3 TB crystallized ginger. In a small bowl, blend 1+1/2 TB natural peanut butter, 2 tsp. apple cider vinegar, 2 tsp. tamari or soy sauce, 2 tsp. maple syrup, the diced crystallized ginger, and 3 TB chopped fresh chives or 1 TB dried chives. In a medium frying pan, over high heat, heat 2 tsp. toasted sesame oil. When the pan is hot, add the onion and kohlrabi, stir-fry the vegetables until the kohlrabi is crisp-tender, 3-5 minutes. If necessary, a TB of water at a time can be used to keep the vegetables from sticking to the pan. Once vegetables are done cooking, place the ginger peanut sauce into the frying pan with them, turning the vegetables to coat them in the sauce. Enjoy! Serves 4
Peel and coarsely grate or shred 4 medium kohlrabi, 2 medium carrots, and 1 medium onion. Remove the base and outer leaves from, and coarsely grate or finely shred 1 small red cabbage. In a small bowl, whisk together 1/2 cup mayonnaise (or vegan "mayonnaise"), 2 TB apple cider vinegar, 1 TB sugar or honey, 2 tsp. caraway seeds, 1 tsp. dried or 1 TB fresh dill, and 1/8 tsp. black pepper. Adjust dressing to your personal taste, such as adding 1 tsp. dried hot peppers for heat, additional sugar or honey for a sweeter dressing, or salt. Mix together shredded or grated vegetables with dressing. It is even better after the salad's flavors have mixed for an hour or more. (Refrigerate if you are not serving this salad immediately). Enjoy! Serves 6.
KOHLRABI & RADISHES
Sautéing radishes mellows them, making this dish an autumn and winter comfort vegetable, since both radishes (without the greens) and kohlrabi store well. This dish is especially delicious with warmly spiced main dishes, like red beans and rice.
Scrub and peel 1 medium-large kohlrabi and 1 bunch (5-6) radishes. Peel 1 red onion. Slice onion into crescent moon shapes. Slice the kohlrabi bulb into eighths, then slice it into thin (1/4"-thick) pieces. Halve radishes, then cut into thin half moons. Heat 1 TB olive oil in a frying pan over medium-high heat. When the oil starts to shimmer, roll the pan from side to side to distribute the oil evenly across the hot pan. Add all the vegetables and stir regularly, turning them so they have even time on the hot surface of the pan. Once the onion is translucent, add 1/4 tsp. celery seed, 1/2 tsp. caraway seed, 1/8 tsp. ground pepper, and a sprinkle of salt over the vegetables. Turn to coat. Cook an additional 7 minutes, covering the pan, and turning and stirring the vegetables every 2 minutes, using additional water (2 TB at a time!) if necessary. Stir in 2 tsp. apple cider vinegar and 1/2 tsp. dried dill, tossing the vegetables evenly to coat. Enjoy!
We have a great selection of summer produce this week. Our first harvest of new potatoes- both French Fingerling and Red Gold- are available at the farmstand. Carrots, kohlrabi, broccoli, cabbage, peas summer squash, cucumbers, and more are available fresh in farmstand. You must try the Salt & Pepper Cucumber. This pale yellow cucumber is great fresh and pickled! Don't be fooled by the color- when they are mature they have a pale, yellow flesh with a crisp texture and good heirloom flavor. Use it in salads, cold dishes or as a garnish.
Apple season is here! Many people don't start thinking about apples until the weather cools down and the leaves drop. We think that is unfortunate as so many early-season apples are delicious and worth trying. We started picking apples about 4 weeks ago. The Lodi was the first to harvest- a tart apple that is great in sauce, salads, or sandwiches! Soon after we harvested Jersey Macs, Vista Belles, Pristines, and William's Pride. All are now available in the farmstand. We offer sample baskets of each apple so you can decide which early-apple you like best.
We are happy to offer potted herbs and flowers this season! We have a great selection available on the front porch all potted and ready for your home enjoyment. There is nothing like using fresh herbs, cut moments before, to add flavor to your meals. We have sage, thyme, parsley and more. We also have a great selection of perennials for your garden including daisies, yarrow, salvia, mums, lamb's ear and more!
Slice 1 round of Pietree focaccia in half widthwise so you have 2 large rounds, a bottom and a top. Brush each cut side with olive or walnut oil. Spread 4 ounces cheddar cheese or 3 ounces hummus across the bottom half. Wash, peel, core, and thinly slice 2 Lodi apples. Spread those slices and the rings sliced from ¼ medium onion across the cheese or hummus. If using, sprinkle with 2 TB walnuts or pecans before putting the top half of the focaccia over the bottom.
On a hot grill, put the whole stuffed focaccia bottom side down, and grill until bread is toasted and cheese is melted. Carefully holding sides together with tongs, turn over on grill and grill 1-2 more minutes for grill marks and heating sandwich through. Serves 2-3.