I’m writing today’s post from a snowy perch in Canada. I’m on my way home for a couple of weeks before we head to our new home in Alaska. I thought we might ease our way back into the cold, but there is no “easing in” when the temperature is -10º!
For our second recipe of Cheese Week we decided to go with a grown up version of a grilled cheese sandwich. This is basically everything you loved about grilled cheese as a kid mixed with a few grown up flavors. It takes a couple of extra minutes, but it’s definitely worth it. When we told our friends at Vermont Creamery what we were up to they generously sent us LOADS of cheese – so thats what we’re featuring here. If you aren’t familiar with their amazing product line, please check them out. You know we only use what we love and we LOVE Vermont Creamery’s cheeses and butters.
The first sandwich is a fabulous treat – it’s savory, sweet, toast and warm.
Start with good bread – please no sandwich loaf for this bad boy – thinly sliced pear, Cranberry Orange goat cheese, room temp/softened butter (we used sea salt and maple), a drizzle of honey, arugula and candied walnuts. If you want to make the candied walnuts and you don’t normally keep walnuts in the pantry, just buy them from the bulk section of your supermarket. A full package will run about $5, but I got all I needed for $.48.
Heat your panini press, skillet or griddle to medium high heat. Butter the “top” sides of two piece of bread – these will be the outsides of your sandwich. On the non buttered side of one piece, layer (from bottom to top): goat cheese, arugula, thinly sliced pears, candied walnuts (or leave them plain, too!) and drizzle on the honey. On the other inside piece, more goat cheese. Then close your sandwich and pop it in the panini press or on the stove and heat the first side until it’s brown and toasted. Flip and repeat until the second side is toasted and the cheese is melted..
The second version we made is a kid AND grownup favorite around here. You’ll need bread, thinly sliced ham, mascarpone, arugula and butter.
Butter the outsides of the bread and put mascarpone on the insides of both pieces. Then sandwich the ham in between. You can add arugula or leave it off – whatever your preference is. Toast each side until light brown and the cheese is melted and enjoy! If you don’t use the arugula IN the sandwich, try it with some pear and olive oil as a side. The salty ham and sweet pear are fantastic complementary flavors.
A big ol’ thanks to Vermont Creamery for spoiling us with their amazing selections. Just wait till you see what we have in store for tomorrow!