Fajita Grilled Cheese Sandwiches

With all the kids at home all day long as schools have been shut down for the rest of the year I like to shake the day up a bit with a fun lunch. This delicious fajita grilled cheese is just one example of how delicious and different lunchtime can be. Enjoy!!!

fajita filling:
1 Tbs. olive oil
1/2 cup sliced yellow pepper
1/2 cup sliced red pepper
1 cup sliced green pepper
1 cup sliced red onion
1 cup sweet corn
1 cup canned black beans (drained and rinsed)
1 Tbs. lime juice
1 clove garlic, minced
2 tsp. soy sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. black pepper

for the sandwiches:
8 slices sandwich bread
8 ounces sliced pepper jack cheese
Butter, for spreading

Heat the olive oil in a large skillet or grill pan over high heat and add the onions and peppers. Cook the vegetables for about two minutes until slightly tender and very fragrant. Add the garlic, the corn, black beans, lime juice and seasonings and cook for another 4 minutes or so until fragrant and tender, but still slightly crisp.
Heat a large non-stick skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter side down in the pan. Top with a slice of cheese, a generous helping of the filling, top with more cheese, and another slice of bread, butter side up. Cook for about 3 minutes on the first side until the bread has browned and the cheese begins to melt. Flip and cook an additional 3-4 minutes until the cheese is melted and the outside of the bread is toasted. Remove from the pan. Repeat with the remaining bread and filling and serve hot.

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