An excellent use for flatbreads (see recipe in "EATING LOCALLY, PART 6), is the open-faced grilled cheese sandwich, a favorite at our household. These flatbreads whose ingredients are:

100% organic chestnut flour
100% organic Burr Oak acorn meal
100% organic Hopi Blue corn flour
organic whey

constitute about the easiest way to make a grilled cheese sandwich there is. All you need is an old, well-seasoned cast iron skillet (not the newer cast iron that is coated with some proprietary poison) and a source of heat such as wood stove, etc. Place one slice on top of each flatbread, place in skillet, and heat, monitoring carefully, until cheese begins to melt and run down onto the skillet. Enjoy!

The nice thing about these "sandwiches" is they use products from nature and/or garden, they are many times healthier than store-bought foods containing unpronounceable synthetic ingredients, and how much more sustainable can you get than growing and/or wildcrafting your own ingredients, and raising your own dairy animals?

Enjoy the picture.