As Promised

[holly_evolving]

Grown Up Grilled Cheeses (from Martha Stewart)

Gruyere, apple & sage on rye
Gruyere, red onion, prosciutto & pepper on rye
Fontina, harissa & pear on rye
Cheddar, Dijon mustard, bacon, tomatoes, avocado & pepper on sourdough
Cheddar, jalapeno & cilantro on white
Gruyere, oil-packed sardines, peppadew peppers & arugula on rye
Cheddar, cherry preserves & basil on white
Fontina, oil-packed tuna & relish on white
Cheddar, bacon & pickles on sourdough

Feel free to add more combos in the comments.

Comments

[fatherdog.livejournal.com]

Mozarella, tomato slices and pesto on foccacia
Sausage, caramelized onions, and provolone on whole wheat
Sun-dried tomatoes, parmesan, and pine nuts on white

[brilligspoons.livejournal.com]

Um, that last one sounds DIVINE. I'm going to have to make that someday soon.

[warriorsmurf.livejournal.com]

Would like to add that it is ludicrously easy to bake your own bread. I haven't bought a loaf in a month. It turns regular grilled cheese into gourmet awesomeness. Extra points for giant in-season tomatoes.

[thegreyeminence.livejournal.com]

I was just going to mention this. This week's whole wheat with rosemary and olive oil made a fine grilled cheese sandwich with only a slice of meunster added.

I've only started regularly baking my own bread this month (I've made it for special occasions before), so I'm still trying to schedule rising, baking, and household chores without forgetting one or the other. I'm not sure how long I can leave dough rising before it becomes Too Long, so I babysit the entire process. That's probably making it more difficult than it has to be.