April, also known as National Grilled Cheese Month, will soon be upon us. In preparation for this celebration of ooey, gooey sandwiches grilled up in delicious fat, I decided to make a grilled cheese tonight. I give you the tomato basil cheddar, mozzarella, bacon grilled cheese.
Pay no attention to the half-eaten appetizer grilled cheese
- Whole wheat bread
- Unsalted butter
- Cabot tomato basil cheddar
- Premium thick-cut bacon
I first cooked a one-pound package of bacon in a large skillet. After pouring out the bacon grease, I made sure to leave a coating within the pan to enhance the flavor of my bread. My next step was to select the cheese from the secret stash in our fridge.
Ok, so the stash isn’t super secret, but we do take cheese seriously in this house. I buttered my bread, sliced up some cheese and built my sandwich in the skillet placing four bacon sliced in the layers of cheese. I’ve talked before about knowing your bread and how it cooks. Tonight I used new bread and slightly overcooked one side because I wasn’t familiar with it’s consistency.
The results were delicious. The tomato basil cheddar and mozzarella merged well together. The thin layer of bacon grease in the pan also added a noticeable and tasty flavor to the outside of my bread. I would call this sandwich ground breaking or super special, but it really hit the spot after a long day at work.
So many people are looking for my old grilled cheese posts from version 1 of this blog, I’ve decided to re-post a few. This one is a cheddar bacon pepper jack grilled cheese made by my special lady friend back in April of 2011.
- Two slices of bread
- Unsalted butter
- Two slices medium cheddar cheese
- Two or three slices pepper jack cheese
- Take one buttered slice of bread and lay in pre-heated pan
- Place cheddar, then bacon, then pepper jack on top of bread
- Top off with other slice of buttered bread
- Cook on medium heat until each side is golden brown
Slow cooking is important on a sandwich such as this one. It’s important to melt the cheese all the way through without burning the bread. It will take longer before your sandwich is done, but it’s definitely worth the wait. Have I mentioned I like ketchup with my grilled cheese yet?
A wise man once said, “If you will it, it is no dream.” I wonder if that will make Ben & Jerry’s Ron Swanson Ice Cream be created…I guess time will tell.
Last night I was going to make a sandwich but discovered our only usable bread was frozen. Some make lemonade when given lemons, but when I’m given frozen bread I make a grilled cheese.
Not too long ago Liz made a stuffed pork roast filled with bacon, mushrooms and parsley. It turned out pretty awesome and I knew it’d be a great filler. I paired this up with aged cheddar (makes your cheek twinge), a slice of American and some spicy brown mustard. The end product was pretty delicious.
I apologize for the images. They were kind of an afterthought. I wasn’t going to post because I thought they didn’t turn out too great, but Liz insisted I share them with you.
- Spicy mustard
…and that’s all I have to say about that.
Sometimes you eat the bar, and sometimes the bar, well, he eats you
In Newmarket there’s a restaurant called Rocky’s Famous Burgers. They do all kinds of amazing food combinations to come up with some of the more unique specialty burgers around. This week I had to try their Big Mac n Cheese. It had been off the menu for a while and I’ve been waiting for it to reappear.
- 1 hand-crafted, delicious burger
- sliced onion
- mac n cheese
- nacho cheese
- ketchup (my own addition)
This amazing lunch was no match for Asthma Boy. Did I mention they also sell Pepsi products? I was able to score a Mt Dew to wash it all down. Next time I’m trying The Daredevil. You pick the patty and they pick the toppings.