Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday, tagged Cheddar cheese, Cheese sandwich, dinner, food, lunch, Martha Stewart, panino, recipe, Red Onion, sandwich, Sandwiches, sourdough bread on October 19, 2010|
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Tasty Tidbits Tuesday
I just went for my annual check up and had what I already knew to be resoundingly confirmed: my cholesterol level is high. Actually much higher than it should be. It has been for over a year and every six months I tell my internist that I’m going to change my diet and bring it down. So last year I brought it down but not low enough. Now it’s even higher soooooo….. it looks like medication is the only route left to take. Therefore, I thought I would post a couple of great recipes for salmon and cod. And maybe I will BUT not today after all. It’s Fall and time to start thinking about warm, cozy food and as I was leafing through Martha Stewart‘s LIVING (October) I came across this yummlicious recipe for a grilled cheese sandwich – grown-up style!
Think of this iconic sandwich as a blank canvas for those leftovers in your refrigerator; a heel of cheese, arugula, a piece of two of prosciutto and a final spoonful of jam or harissa (THIS does NOT sound like my fridge!)
Cheddar, Gruyère, and Fontina are all fine melting cheeses that offer an adult layer of complexity, nuttiness, and sharpness. Swap in sourdough, or rye bread and the sandwich gets even more interesting – yet stays quite simple. Martha suggests 9 variations:
- Gruyère, Apple, and Sage on Rye
- Gruyère, Red Onion, Prosciutto, and Pepper on Rye
- Fontina, Harissa, and Pear on Rye
- Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado and Pepper on Sourdough
- Cheddar, Jalapeno, and Cilantro onWhite
- Gruyère, Oil-Packed Sardines, Peppedew Peppers and Arugula on Rye.
- Cheddar, Cherry Preserves, and Basil on White
- Fontina, Oil-Packed Tuna, and Relish on White
- Cheddar, Bacon, and Pickles on Sourdough
Butter (room temperature) the inside and outside of both slices of bread, making sure to cover the surfaces. Preheat a well-seasoned cast iron pan over MEDIUM heat. Add the assembled sandwich. Once the cheese starts to melt and the bread on the bottom is golden brown, flip the sandwich.(Avoid pressing with spatula, the goal is a fluffy sandwich, not a panino.) Grill until cheese has fully melted and the other side is golden brown.
Mustard spread on the inside complements most cheeses. Fruit preserves make a sweet and sometimes tart foil to savory cheeses.
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