Monday, September 5, 2011
Grilled Cheese with a Twist
My go-to grilled cheese has evolved since then - we like an Italian bread with sesame seeds, American cheese for melting, and a spritz of EVOO. I have a grill pan and a bacon press, and they both work pretty much like a panini press, so I use those, most times. The press also helps melt the cheese and heat the toppings through a little more quickly and evenly.
But TODAY, the kids were gone, so we made a grown-up grilled cheese: we had a few slices left each of sourdough bread and asiago cheese bread, so we made 1 of each, and shared. We spritzed the bread with EVOO, and layered basil farmer's cheese from Brennan's (soooo good), thinly sliced Roma tomatoes we picked in the garden this morning (sliced with the Pampered Chef tomato knife I just got - really nice!), and a few fresh basil leaves I grabbed when we were out there. D.E.L.I.S.H.
I know someone who builds these babies, and then wraps them tightly, and freezes them before grilling/panini-ing, and then thaws them in the fridge and makes paninis, thus making this a freezer-friendly meal. You could do it with any combo of toppings - chicken, spinach, different cheeses, etc. I can't comment on this, as I've not tried it yet, but you've done it, tell me what you think! Or if you're game for trying it, let me know the results!