We have been grilling cheese a lot lately -- a rediscovered panini press assisting our cheesy obsession. This successful compilation of Allegheny Ch
èvre, bandaged-wrapped cheddar, cured coppa ham, and sun-dried tomatoes has been repeated a number of times -- and was our recent entry into Cheese Connoisseur magazine's grilled cheese contest. Quite worth a try...
Discovering that the Allegheny Chèvre can be grilled -- and will warm to an oozy, creamy goodness -- changed our kitchen behavior.
Any good grilled cheese sandwich starts with good bread. This one started with New Day Bakery's walnut wheat loaf -- a wonderful base for good cheese. Spread one side with a good mustard -- E.M.'s tarragon mustard highly recommended -- and the other side with fresh chèvre. Next, chop the sun-dried tomatoes and sprinkle on top. Over this, put a healthy slice or two of the cheddar. Huge shouts out to fellow cheese makers and mongers at Fiscalini. Their 18-month old, raw cow's milk cheddar is sublime, and it's one of favorites and best-sellers in the FireFly Farms Market. Finally, top with the second slice of bread.
Allegheny Chèvre has become a staple in our kitchen.
Its versatility is impressive - from simple crumbling to haute cuisine.
The sun-dried tomatoes from Sunnyside Farm & Orchard.
| |The Fiscalini bandaged-wrapped cheddar is sublime; one of our favorites and best sellers at the FireFly Farms Market. EcoFriendly Food's meats -- fresh and cured -- have redefined proteins for us. The coppa ham is lovely.
The rest is easy. We like to spread the outside surfaces of the sandwich with just a touch of good butter, then put in a hot grill or sandwich press. Let if cook well: until the bread is crispy and cheese is oozy. You won't be disappointed.