There's something about hot sandwiches that are so comforting to me. It wasn't that long ago I was working at the Callicoon Creamery during my college summers, making paninis day after day, and …
There's something about hot sandwiches that are so comforting to me. It wasn't that long ago I was working at the Callicoon Creamery during my college summers, making paninis day after day, and loving every second of it.
When we would have our lunch breaks, we would always experiment with our favorite cheeses in the panini press, buttering both sides of the bread for that extra crunch, and weighing down the press, making sure it was extra crispy.
Since it's soup season, I took the panini press I bought in college out of storage, and decided to make some fancy yet satisfying grilled cheese sandwiches for my boyfriend and I.
The ultimate grilled cheese starts with great cheddar and gruyere. My boyfriend loves pepper jack for additional heat (you cannot have enough cheese in case you were wondering).
You will need 2 slices sourdough bread, 1/2 cup shredded cheddar cheese, 1/2 cup grated gruyere cheese, and 2 teaspoons butter.
On each slice of sourdough, spread 1 teaspoon of butter on the sides that will be touching the pan. Assemble the sandwich with your cheese in the center. Heat a pat of butter in a large skillet over medium heat. Once melted, add the sandwich and weigh it down with another skillet (if you have a panini press, weigh that down as well). Cook 2-3 minutes, flip the sandwich over and repeat.
Sometimes, I'll try my french onion soup, with sautéed thyme onions and gruyere, and swiss cheese overtop with a grilled cheese. My sister loves a tomato in her grilled cheese sandwich. It's really fun to experiment with different fillings and cheeses.
Regardless, try it with Cochecton Fire Station's chicken soup. Filled with root vegetables, this soup is hearty and the perfect accompaniment for a grilled cheese.
No comments on this item Please log in to comment by clicking here