New to me this summer is Crash Hots. Check out the recipe at ThePioneerWoman's cooking blog. When we dig our spuds, I end up with a lot of smaller potatoes. Scrub, boil, 'crash', and roast! Very pretty with both red and white pototoes on the same baking sheet. A comment was left on her blog to add cheese after roasting for 15 minutes, which was also very good. A great recipe to showcase the herbs growing in your garden.
Go to thepioneerwoman.com and check out her food site for Pioneer Woman's Favorite Sandwich. What a wonderful combination of butter, bread, cheese, and mustard (in the Sepcial Sauce.) My first try I used pepper jack cheese instead of the provolone and green chilies. which worked fine. Her pictures and easy instructions inspired me to try something other than the white bread and yellow cheese combo.
Purists don't look, but when I was little my favorite was a "pizza grilled cheese" sandwich: marinara sauce and mozzarella on Jewish rye, buttered and fried. It might not be a "real" grilled cheese, but it comes darn close to my favorite comfort sandwich.
At least three cheeses,and try putting fresh tomato and sweet onion in before grilling..and being from the south mayo as always...
i like to mix in some garlic powder with the butter on the outsides of the sammich. then fry it on high heat so it almost burns. so tasty!
My dad's specialty was a split-cheese sandwich- lightly toast white bread, make a slit almost to the bottom but keep three edges intact, spread inside with mustard and slip in sliced imported swiss cheese and then pan-fry in butter. Quite delicious to this day!
Grown up version - Really sharp cheddar, Brownberry whole wheat bread, put open faced in toaster oven on "Toast" till it dings, then smoosh together.
Childhood memory version - Pepperidge Farm white bread, Kraft singles, made in a small nonstick skillet with Parkay spread on the outside. I used to eat the middles and dip the crispy margarine crusts in my chocolate milk.
Though I love my Wonder Bread and 3 Kraft Singles, I graduated to Havarti and a thin slice of turkey on rustic white bread, toasted and dipped in olive & garlic salsa.
My former sister-in-law taught me to spread the inside of the bread with mustard. What a revelation! At our house, we prefer Plochman's, which is a nice stone-ground German mustard spiked with horseradish.
For extra kick, I often add minced raw garlic. (Fun story: once, when our house was invaded by sand fleas, I found out that fleas hate the taste of garlic. So I made everybody eat a grilled-cheese-and-garlic sandwich every day for about a week. Family was happy, fleas decamped, and we didn't have to flea-bomb the house. But I digress...)
Everybody's suggestions are fascinating, but I (reluctantly) agree with the cheese-only purists - when I make a grilled cheese sandwich, I want a hit of salt, butterfat, crunch and teh savory.
Being a cardiac bypass survivor times 2, I really watch my fat intake. Well, I really like grilled cheese sandwiches to accompany my tomato soup, so I have modified a few things and have still come up with an acceptable version. Kraft Fat-Free singles are the closest i've been able to find to the real fat-laden thing so I take two slices and put them in between whole wheat bread that I've brushed with olive oil. The cheese melts nicely and isn't rubbery. If you've got a cholesterol problem, try a grilled cheese sammich this way and change your way of eating. Since i've changed my eating style to lo fat and I go for daily walks, I have dropped from 191 down to 137 lbs and have not felt deprived at all.
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