Today is a holiday you can really sink your teeth into: National Grilled Cheese Day!
In fact, April is also National Grilled Cheese Month—a much tastier concept than Taxes Are Due Month.
Grilled cheese sandwiches are one of our favorite comfort foods—for lunch, light supper or snacks.
You can cut them in quarters for smaller portions with soup or salad; and can cut them into bite-size squares held together with toothpicks for casual hors d’oeuvres.
Ask at your cheese counter for tastier alternatives to American cheese, and try them out to find your favorites.
We love smoked mozzarella and Jarlsberg, a Swiss-type cheese from Norway; and we find that making our sandwiches in a panini press in the best method.
Otherwise, a frying pan will do just fine.
Assemble the sandwiches and butter the outsides with softened butter. Fry, and when the bottom slices are golden brown (2 to 3 minutes), flip them over, press down with lightly with a spatula and cook for another 2 to 3 minutes.
We like tomatoes on our grilled cheese sandwiches: We first sprinkle them with oregano or marinate them briefly in a vinaigrette for added flavor.
But don’t stop there.
We have a dozen gourmet grilled cheese recipes for you, along with tips on making the perfect grilled cheese sandwiches.
Read the full article and pick your favorite recipes.
We’ve been making two a day for lunch at THE NIBBLE offices, and the voting is intense.
(HINT: If you love blue cheese, the two blue cheese recipes are a slam dunk…except for the sweet mascarpone and dulce de leche recipe. Testing and voting is HARD WORK!)
Get the gang together and make all 12 sandwiches, for one heck of a grilled cheese-a-thon.
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