Well I guess I better follow up with the grilled cheese in question. There are many versions of this thing. And of course many versions of grilled cheese in general. I make a bunch myself.
But as far as this particular style of grilled cheese I have many variations which I will suggest handy dandy.
I like this particular one dipped into the Bell Pepper Soup mentioned in my previous post. Or my Creamy Fresh Tomato Soup (which I will post in the future when I make it again!)
This was a few weeks ago as I have been avoiding white flour lately. But man am I excited to grill one up soon!
What Ya Need:
- Thick freshly sliced bread. Sourdough or Black Olive (my favourite) or Green Olive or Italian or any well made Rustic/Artisan/Artesian blah blah blah loaf you can get your flour dusted paws on. Basically really good bread with a thick chewy crust and soft delicious fluffy yet textural innards that doesn’t have too many holes in it!
- Tomato slices pat dry with kitchen paper (I love yellow tomato the best but roma or beefsteak or vine ripened or any kind of fun heirloom varieties would be great! I just don’t love the super seedy gooey kinds)
- Optional: Fresh basil
- Sliced red onion (or Vidalia or Walla Walla would work)
- Cheese, shredded, lots of it. At least two kinds but three is better! (I love Jarlsberg as one of the cheeses. The texture is great. This time I used that as well as some Emmenthaler. What can I say we did a Costco run and I had huge blocks of the stuff. You will notice those two will appear in a few recipes in this latest batch. I also love a good Irish or Welsh cheese thrown into the mix, or some Fruilano, Mozzarella and Provolone. Just play around with different combos! )
- Cracked pepper to taste
- Smoked or himalayan salt to taste
- Olive oil
- Optional: sliced peperoncini or banana peppers (pat dry)
Heat up a pan big enough to fit your monster with some olive oil. Place buttered bread butter down on a plate or cutting board. Top bare side of the bread with cheese, then basil, tomato, salt/pepper, onions, hot peppers and more cheese.. then top with more buttered bread (buttered side out of course). Cook on medium high heat til golden on side A. Then flip gingerly. Cook side B til golden. Make sure the cheese is all melted through.
Slice in half and eat with fancy ketchup and/or Sriracha, or balsamic glaze, or balsamic salad dressing for that matter…. or a bowl of your favorite hot soup – may I suggest Creamy Bell Pepper or Creamy Fresh Tomato ;P
Stay tuned for more grilled cheese goodness as my bread ban is about to wane….. and writing this post is making me hungry.