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?
Tonight I figured I might as well continue celebrating National Grilled Cheese month. I had some thinly sliced roast beef in the fridge that needed eating and plenty of pepper jack left. Sounds to me like the start of a great grilled cheese.
I grabbed some of the same high fiber 12 grain bread from before. This time I grabbed my bottle of French’s Spicy Brown Mustard. If you haven’t tried mustard on a grilled cheese yet, there’s no time like the present. It adds some amazing flavor. After the mustard came a layer of muenster, followed by the roast beef, and then pepper jack. Since it’s hard to butter one side of the bread and add mustard on the other, I went ahead and applied the French’s on top of the cheese.
The sandwich turned out amazingly awesome. I know I was going to have someone else score for me, but that’s always an afterthought while swallowing the last bite.
Taste: 9 (Yes, it was better than the Pepper jack-pepperoni-parmesan grilled cheese)
Tim C. Lofton informed me I was a little too harsh on plating so I upped my score by one. The mustard really highlighted the cheese and roast beef flavors in the sandwich which earned me another point as well. All in all, another successful sandwich.
If you’re having trouble coming up with grilled cheese creations to try, I’d like to suggest you visit http://grilledcheeseacademy.com/.
After my last post, April: National Grilled Cheese Month, I had to make a grilled cheese tonight. I took stock of what I had and decided to go with pepper jack cheese. That reminded me of the best pizza place in the Quad Cities, Harris Pizza, where my favorite pizza is pepper jack with either sausage or pepperoni. To top it all off, I grabbed the parmesan to round out the pizza theme.
I grabbed some high fiber 12 grain bread, laid down a layer of cheese, applied a few pepperonis and then shook on some parmesan. I also decided to put a nice parm-crust on top and bottom, and it turned out pretty well.
The best way to convey the taste of this sandwich would be through Iron Chef style scoring. Ten points for flavor, five points for originality, and another five points for plating and presentation. Here is my scorecard:
The taste was pretty darn good. And while some people may have never thought to put pepperoni on a grilled cheese sandwich, it’s not that crazy. I also gave myself one point for plating due to that lovely “GC” in ketchup for Grilled Cheese Month. Was I fair in my scoring? Anyone have something to best me? I’d totally be up for an Iron Chef showdown.