Happy National Grilled Cheese Month!!
April is National Grilled Cheese Sandwich month! OK, you probably didn't know that, and you probably didn't need an excuse to chow down on the best comfort-food sandwich ever invented. I love grilled cheese sandwiches, I mean who doesn't??? It's all my g-kids love for lunch! I was trying to think of what to eat today and now I know. So if you haven't already, be sure to make yourself a grilled cheese sandwich this month and enjoy and remember when your mom used to make it for you when you were young.
I remember that it was a favorite around my house when I was little, Mom would make it with a cup of tomato soup and some gingerale. The ginger would make your tummy settle if the greasyness of the cheese sandwich played any kind of tole on my tummy. I am a little bit lactose and sometimes it doesn't like me. Grrrrrrr.... But I never let it stop me! :)
A Few Facts:
Grilled cheese sandwiches originally showed up in america during the 1920s
Said to first be served open face
A grilled cheese sandwich is often accompanied by tomato soup
Grilled cheese sandwiches can be served with bacon , tomato, and various other additions
April is national grilled cheese sandwich month!
Here are 3 GREAT Grilled Cheese Sandwiches for you to try:
1. DOUBLE CHEDDAR AND TOMATO JAM
Everybody loves the combo of grilled cheese and tomato soup -- why not add the rich tomato flavor to the sandwich itself?
-12 ounces cheddar cheese
-4 tablespoons butter, at room temperature
-8 sandwich-size slices sourdough bread
-6 tablespoons Tomato Jam
Finely grate 6 oz. cheddar and place in a small bowl. Add butter and mash mixture together with a fork. Grate the remaining cheese less finely. Spread the cheese-butter mixture on one side of each of the bread slices, and place four slices, buttered side down. Spread 1.5 tbs jam on each slice, distribute cheese and top with remaining bread slices, buttered side up.
Heat a nonstick skillet to medium, put sandwiches into the pan, and cook 3-4 minutes, until golden brown. Turn sandwiches, press each with a spatula to flatten slightly, cover and cook 2-3 minutes until undersides are well-browned. Turn once more, press slightly, cook for 1 minute and remove. Let cool 5 minutes, cut in half and serve.
-6 large ripe tomatoes (about 1.5 pounds) peeled, seeded and coarsely chopped (use Roma tomatoes if it isn't tomato season)
-1 clove garlic, finely chopped
-1/4 cup red wine vinegar
-2.5 tablespoons sugar (if you're making this in the middle of tomato season when tomatoes are at their sweetest, reduce the sugar by 1 to 2 teaspoons)
-Salt [sea salt is good too]
Place all ingredients in medium saucepan over medium-low heat. Mixture should bubble but not boil. Cook 1 hour, or until jam has thickened and most of liquid has evaporated. Let cool. (You can make this up to one week in advance and store in the refrigerator. Use the extra with salmon or hamburgers!)
2. MOZZARELLA WITH CRISPY PROSCIUTTO AND BROCCOLI RABE
-8 thin slices prosciutto (about 4 ounces)
-1/4 cup olive oil
ounces broccoli rabe (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)
-1 teaspoon freshly squeezed lemon juice
-1/8 teaspoon red pepper flakes
-Salt [I use sea salt]
-8 sandwich-size slices Italian bread (or use sourdough)
-8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated
Heat a large nonstick skillet over medium heat and line a plate with paper towels. Add prosciutto to the skillet in batches and cook until browned and crisp, about 2 minutes per side, then transfer to paper towels to drain. Add 2 tbs oil to the pan, heat for 1 minute, and add broccoli rabe -- cook, stirring occasionally, until soft, tender and bright green yet slightly caramelized, 5-7 minutes. (Add water to the pan if it seems dry). Add lemon juice, red pepper flakes, salt; toss to coat. Transfer rabe to a plate and wipe out skillet but don't wash it.
Brush remaining oil on one side of each slice of bread. Place 4 slices, oil side down, on work surface. Distribute rabe and follow with prosciutto. Pile cheese on top, top with remaining bread, oil side up.
Heat large nonstick skillet over medium heat for 2 minutes. Put sandwiches into pan, cover, and cook 3-4 minutes, until undersides are golden brown. Turn sandwiches, pressing with a spatula to flatten slightly. Cover and cook 3-4 minutes until undersides are well-browned. Remove cover, turn sandwiches, press with spatula, and cook for 1 more minute or until cheese has melted. Remove from pan and let cool 5 minutes; cut in half and serve.
3. CHIPS AND GUACAMOLE GRILLED CHEESE
-8 slices bacon
-8 large tortilla chips (about 2 ounces)
-4 tablespoons butter, at room temperature
-8 slices sourdough bread
-1/2 cup guacamole (recipe follows; or use purchased, preferably one with tomato in it)
-2 tablespoons peeled, seeded, diced Roma tomato (see note)
-4 ounces Colby cheese, coarsely grated
-4 ounces Monterey Jack cheese, coarsely grated
-4 ounces goat cheese
Line a plate with paper towels. In large nonstick skillet, cook bacon over medium heat until very crisp; drain on paper towels. Remove fat from pan and wipe with paper towel, but do not wash.
To make tortilla chip butter, put chips in food processor and process until texture is fine and sand-like (or place chips in a sturdy plastic bag and use a meat mallet or other heavy object to pound). Put butter in medium bowl and add ground chips; use a fork to work the butter and "sand" together -- mixture will be somewhat stiff.
Spread butter mixture on one side of each slice of bread. Place 4 slices, butter-side down, on work surface. Spread 2 tbs guac on each slice of bread, sprinkle tomato on top. Follow with Colby and Monterey Jack cheeses. Dot with small pieces of goat cheese. Place 2 bacon slices on each sandwich and top with remaining bread slices.
Heat large nonstick skillet over medium heat for 2 minutes. Put sandwiches in pan, cover, cook 3-4 minutes, until undersides are golden brown. Turn sandwiches, press with spatula to compress slightly. Cover and cook 2-3 minutes, until undersides are well browned. Turn again, press with spatula, cook 1 minute, remove from pan. Let cool 5 minutes; cut in half and serve.
-1 ripe Hass avocado
-1 tablespoon freshly squeezed lime juice (from about 1 lime)
-1/4 teaspoon kosher salt
-2 tablespoons finely diced white onion
-2 tablespoons finely chopped fresh cilantro
-1/2 fresh serrano chile, minced (optional)
-1 tablespoon cored, seeded, and diced Roma tomato
Split and pit avocado, mash flesh in a medium bowl with lime juice and salt, using potato masher or fork, until slightly chunky. Stir in onion, cilantro, chile and tomato. Let sit for 15 minutes. Serve any leftover guac with chips alongside sandwiches.
And be sure to check out "Woman's Day" ideas as they have some terrific recipes to make you die for!!!!