Halfway is better than 'No way!' for veggie wimps

What's my position on meat? I love it. I crave meat and I probably eat too much of it. And chocolate. Coffee. Oh yes, wine. To be healthier, I could give up some of the above. But I can't.

There are too many reasons to keep my meats, starting with braised pork belly and ending with the sizzle of a perfectly grilled Porterhouse.

My friend, Kim O'Donnel, has been hosting "Meatless Mondays" at trueslant.com, where she posts veggie-friendly recipes. Every week I vow to participate. Every week, I do not.

A few months ago, I met food writer Joy Manning on Twitter (www.twitter.com/joymanning). Her avatar is a blurred photo of her face because she's a restaurant critic in Philadelphia and she doesn't want to be recognized by restaurant staff.

She and Tara Mataraza Desmond have co-written a book called "Almost Meatless: Recipes That Are Better for Your Health and the Planet" for us veggie-wimps. It doesn't shake an accusing finger at us carnivores. Instead, it's cool with, "Hey, baby, I get it. You like meat, that's all right. How about some recipes with a leeeeetle less meat but still all the flavor?"

I'm so down with that. I can totally do that.

From "Almost Meatless" I tried Croccante Signore, an Italian version of a French Croque Monsieur, or a grilled cheese sandwich.

(Loud whisper) It's a fancy grilled cheese sandwich! With a leeeeetle bit of meat!

Find more flavorful thoughts at www.steamykitchen.com.

COCCIANTE SIGNORE: THE CRISPY MISTER RICE

Recipe adapted from "Almost Meatless" by Joy Manning and Tara Mataraza Desmond

Instead of French bread, I used an Italian ciabatta, and instead of ham, the lovely, salty prosciutto. I couldn't find the caciocavallo cheese the original recipe called for, but any kind of cheese that's melty will work. Just a note about the bread - the ciabatta I used was a little too crusty, especially since we're also grilling the outside of the bread. Try using bread without so much crust, something with a big soft, holey surface area.

It's a fantastic almost meatless meal. Oh, and use your Panini grill if you have one!

8 (1/2-inch) slices good bakery bread

4 teaspoons good-quality mustard (Dijon or other style)

4 ounces thinly sliced prosciutto

4 ounces good melting cheese, sliced or grated

2 tablespoons butter, softened

8 slices tomato

Preheat a cast-iron or other heavy pan over medium-high heat for about 3 minutes or until hot. You can also use a Panini grill.

Spread one slice of bread with mustard and layer on 1/4 of the prosciutto, 2 slices of tomato, 1/4 of the cheese. Top with another slice of bread. Spread a very thin layer of butter on the outside of the sandwiches, as you would for a grilled cheese sandwich. Repeat with remaining ingredients.

Place two sandwiches in the heated pan (alternatively, follow instructions for your Panini grill) and do not disturb for 3 minutes, or until the cheese is beginning to melt and the bread is golden brown. Carefully flip the sandwich to the other side.

Repeat with the remaining 2 sandwiches, making sure each rests for 5 minutes before cutting it. (If you cut them immediately, the cheese will run out of the sandwich.)