Last night I decided to make grilled cheese sandwiches for dinner. I don't generally do recipe posts, but it was easy and turned out amazing, so here you go..
I'm always inspired by looking at all the great food on Jacqueline's blog. I started asking around at the office for favorite ways to make Grilled Cheese. I blended a few ideas and added a few of my own additions and it turned out awesome. I took a picture because Jacqueline says it doesn't count unless you take a picture.
I used a stove top sandwich press, but I don't think it's strictly needed. I looked better than the photo and was hands down the best grilled cheese sandwich I have ever had.
- Fontina Cheese
- Edam Cheese
- Sourdough Bread
- Fresh Tomatoes (I grew mine)
- Fresh Basil (I grew mine)
- Garlic Salt
I cut the Sourdough bread diagonal for maximum surface area. Butter one side of each piece and shake a little garlic salt on the butter. Use a 'normal' amount of cheese, whatever that means to you. Each sandwich had about 1/3 Edam and 2/3 Fontina Cheese. I put sliced fresh tomatoes from my garden with a fresh basil leaf on each tomato.
Place in pan, or in our case a sandwich press and cook till golden. The Fontina gets really soft and works great with the tomato and basil. The Edam gives it a little more flavor. The touch of garlic salt really works great with the tomato.
To give credit where it is due it's largely Colleen's recipe with me adding the Edam, Garlic Salt and Sourdough selection. Enjoy it and if you try it let me know what you think.