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Wednesday Grilled Cheese Sandwich

Wednesday-Grilled-cheese-sandwichWednesday-Grilled-cheese-sandwich_cremini-mushrooms

A grilled cheese sandwich with a side of green salad, this is my love letter to the grilled cheese sandwich.
Sautéed Mushrooms, caramelized onions, and rich fragrant cheese in between two slices of toasted buttery bread; this is my kind of togetherness and solidarity. This is the one that hump day screams for. Let’s stick the whole week together with melted cheese plus mushrooms and onions and make our Wednesday memorable. After all it is certain that the small things in life give happiness and comfort. Wednesday Grilled Cheese Sandwiches like this have one mission , to turn any humpy or lumpy day into a little happy memory. Enjoy.

Wednesday-Grilled-cheese-sandwich--Caramelized-onions-+-cremini-mushrooms

Wednesday Grilled Cheese Sandwich.

Makes 2 sandwiches

4 slices of artisanal, rustic bread
1/4 pound of Challerhocker Swiss cheese. (Gouda, Swiss, Emmental will work fantastic as well)
8-10 Cremini Mushrooms wiped with a damp clean towel and sliced. 
1 small medium yellow onion 1/4 “thick sliced
1 sprig of fresh thyme
1 teaspoon olive oil
2 tablespoons of butter for sauté
1/4 cup or 2 glugs of any leftover white wine. no white wine…chicken stock will work…
2-4 dashes of Sherry Vinegar.
Salt and Black Pepper to taste.

Wednesday-Grilled-cheese-sandwich_Manchego-butter

 

Manchego Butter Spread:

2 tablespoons of 1 year aged Manchego cheese, grated.
4 tablespoons butter softened

1. In a little bowl combine this two ingredients until you have a spreadable consistency.

What I love the most a bout this sandwich? the Manchego Butter Spread, once the sandwich hit the pan, this spread makes the most utterly croquant and buttery grilled cheese, you ever had… I suggest you can make any substitutions on the inside of the sandwich, but this spread is irreplaceable.

Wednesday-Grilled-cheese-sandwich_Butter-and-manchego-spread-for-bread

Preparation:

1. Over medium heat on a sautee pan add olive oil, 2 tablespoons of butter, sliced onions, salt pepper and a pinch of turbinado sugar. sweet the onions until translucent and they start to get some golden edges and color. At this point add the sliced mushrooms and sautee for about 3-4 minutes, until the mushrooms start to get some color too. about 6-7 minutes.
2. By now the bottom of your pan is starting to show some crusty brown bits. The onions and mushrooms are soft and golden brown caramelized color, Away fro the stove add two good splashes of white wine, and 2-4 dashes of the sherry vinegar, and a fresh sprig of thyme. Bring back the pan to the stove and wait until the liquids reduce. Set aside.

Wednesday-Grilled-cheese-sandwich-caramelized-onions-and-cremini-mushrooms 3. Evenly spread one side of each of the bread slices with the Manchego-butter spread.
4. On the no spread side, place a layer of thinly sliced or grated Challerhocker cheese, then a layer of the caramelized onions and mushrooms, and top with more cheese. Cover with the other bread lid, butter spread side up.

Wednesday-Grilled-Cheese-Sandwich_Yes,-more-please! 5. On a medium heat warm up a non-stick pan, cast iron pan or plancha. Once is hot, place both of your sandwiches and grill for about 4 minutes each side, until mahogany golden brown, and the cheese is melted.

Wednesday-Grilled-cheese-sandwich_-on-the-pan 6. Remove from pan into a cutting board and slice in half.
7. Toss some baby spinach and salad greens with a bit of lemon juice, extra virgin olive oil, salt and pepper, serve your sandwich on the side.
Enjoy!Wednesday-Grilled-cheese-sandwich_sliced

 

Wednesday-Grilled-cheese-sandwich_don't-forget-your-greens!

Always remember to eat your greens!

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Dos Lunas Grilled Cheese & Plum Chutney Sandwich

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_Delicious-cheese_Yes,-more-please!

Red juicy plums got me in trouble this time. I saw them at the market and when I grabbed them I could feel the juicy flesh of the fruit. I bought some and ate 3 on the way home, and then I went back to the market and bought some more. I think too many… so what to do with an extra pound of plums? “Chutney!”, I open my fridge what else did I have available? Oh! Yes, jalapenos! No matter what, I always have fresh jalapenos in my fridge.. (ask Ian) A little spicy green chile will always save you and kick up the flavor of any meal. I had some ginger (not too shabby) some cinnamon (great spice and aromatic) I was not even thinking about it when I realized I was already making the chutney… My mouth waters.. Juicy and sweet red plums chunks, a hint of spice from the jalapeno, aromatic cinnamon and fresh ginger to brighten up the flavor! The kitchen smelled like a sinful geisha wardrobe. (oops rewind that!) It smelled great, so I had to try it… where? In what? With what?… On a melted ham and cheese sandwich! Oh yes my friends, a sinful combination. One more time, before my eyes something so simple can become so ridiculously good.

Although, to be honest the major protagonist of this sandwich act, is the Classico cheese from Dos Lunas.

I first sampled Dos Lunas cheese at our local farmer’s market and I loved it from the start. Its made by a local artisan cheese maker named Joaquin Avellan, a Venezuelan transplant who missed his families’ cheese so much he began to make his own here in Texas. He makes several varieties from local UNPASTUERIZED cow’s milk. This allows his cheese a greater complexity of flavor which is normally ruined by heat when the milk is pasteurized. Due to regulations, unpasteurized cheese can only be sold in the US after being aged two months, hence Dos Lunas (Two Moons).

I chose his ‘Classico” cheese for this recipe because of its melting qualities and particular flavor. This cheese  has some nutty notes and taste like the grass in Schulenburg, Tx where 60 happy cows produce the milks that this amazing cheese is made off. Its creaminess greatly complements the plum chutney and smokey salty ham. This cheese Its also great as a stand alone to eat all on its own. If you’re curious about picking up some of this ‘Classico cheese’, follow the link at the end of this entry.

This delicious spicy plum chutney over melted Dos Lunas Classico cheese piled on some thinly sliced smoked ham on sprouted wheat bread will send you over the moon…or two.

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_warm-Gridle-ready-to-eat!_Yes,-more-please!

Dos Lunas Grilled Cheese & Plum Chutney Sandwich.

Makes 2

4 tablespoons of Red Plum, jalapeno chutney Enough cheese to make you smile!…I used Dos Lunas Classico it melts beautifully!, if you are not in Austin, Texas, you can use: Emmental, Swiss or Baby Swiss.

4 thin slices of smoked ham or Bavarian ham.

4 bread slices ( I used 7 seeds-sprouted whole wheat bread)

2-4 tablespoons of butter.

Vegans & Vegetarians: You can use any firm tofu, it will be fantastic if you saute the tofu to give extra crust. And shredded carrots with a little bit of sea salt to substitute the ham.

Use any Vegan margarine spread or coconut oil to give the bread a crusty top, It will be a fantastic sandwich!

Dos Lunas Grilled Cheese & Plum Chutney Sandwich_Red_Plums-bowl

Red Plum – Jalapeno & Ginger Chutney

Makes 2-3 cups

8-12 ripe Red plumps pitted and cut in quarters and eights.
¼ cup sugar (mascabado, or raw)
6 tablespoons of agave nectar
1 teaspoon of olive oil
1-2 small diced jalapenos
1-2 teaspoons of fresh grated ginger
1 teaspoon apple cider vinegar
1 stick of mexican cinnamon
A dash of ground clove.

Making the chutney:

Over medium high heat in a stainless steel pan place the plums, sugar, agave and cinnamon stick. Let the plums warm trough about 4-5 minutes. Once that the sugar and agave start looking bubbly, add the grated ginger, diced jalapenos, cider vinegar, olive oil and the dash of clove. Let simmer for about 5-6 minutes, until the juices look translucent and some of the plums have started to get soft and you can smash them easily with a spoon. Turn off the heat and set aside.

Dos Lunas Grilled Cheese & Plum Chutney Sandwich_Red_Plumps_halved

Ginger-+Jalapeno+Plum-Chutney_Yes,-more-please!

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_Red-Plum-chutney

Built your sandwich:

Spread butter one side of the two bread slices and place in hot griddle or pan. Build your sandwich on one slice starting with the ham, then 2 tablespoons of the chutney then cover with sliced Dos Lunas cheese. Toast the bread slices in the pan for 2-3 minutes until the buttered side gets color. Then place the pan under the broiler for about 2-3 minutes. Finally top the melted cheese and other ingredients with the plain toasted slice to create your sandwich. Eat while very warm!!! A nice glass of beer or milk will go great…enjoy.   To learn more about Dos Lunas and how to get some of their cheese:  www.doslunascheese.com Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_triangles_Yes,-more-please!

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_Melted-cheese-craving

To learn more about Dos Lunas and how to get some of their cheese:  www.doslunascheese.com

The cheese used in this recipe was donated by Dos Lunas Cheese….Thank you Joaquin!

 

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