Some nights you want to make something simple for dinner that doesn’t take much thought. Tonight was that night for me … however, I did put thought into it – I’d planned on making grilled cheese since Saturday when I did my grocery shopping.
I wanted my grilled cheese to have a Pecorino/Romano crust on the outside and for the cheese inside, I chose Fontina and Havarti. I sliced a beautiful heirloom tomato I found at our local market … I couldn’t pass it up, and placed that between the slices of Fontina and Havarti so that the cheese would melt around it. I chose to use my panini press to make my sandwich, but a pan on your cooktop would work just fine.
(Just look at this beauty)
I buttered the outside of my sourdough bread before sprinkling each half of the bread with a tablespoon of grated Pecorino Romano cheese mixture.
Where Dennis chooses to have a side of potato chips with his grilled cheese, I choose to have a simple arugula salad with nothing more than a drizzle of olive oil, a sprinkling of kosher salt and a sprinkling of pepper. I did decide to place my salad on top of each half of the sandwich and eat it with a fork and knife … a sort of grilled cheese salad, if you will.
2 slices good sourdough
2 slices heirloom tomato
1 slice Havarti (or more if you like)
1 slice Fontina cheese (or more if you like)
2 tablespoons grated Pecorino Roman Cheese (or parmesan would be fine)
1 tablespoon butter, melted
- Melt butter
- Heat panini press.
- Brush butter on one side of each slice of bread.
- Sprinkle grated Pecorino Romano cheese over butter.
- Lay first slice down on bottom of panini press.
- Lay one slice of cheese on the bread.
- Place two tomato slices on top of the cheese.
- Lay the second slice of cheese on top of the tomatoes.
- Place your second slice of bread on top of the sandwich and sprinkle the second tablespoon of grated cheese on the top.
- Close the panini press and let it do it’s magic. (There is a light to signal when your sandwich is done.)
Until next time, Kris