Thursday, April 2, 2009
APRIL IS NATIONAL GRILLED CHEESE MONTH!
We love April for a lot of reasons – the start of baseball season and blooming spring flowers for instance. But our new favorite reason to celebrate April is that it’s National Grilled Cheese Month! Who knew?! To kick off the celebration, we’re offering up one of our favorite grilled cheese sandwich recipes here. And what’s more, we want your recipes too! Send your favorite grilled cheese recipe to firstname.lastname@example.org and we’ll share them with our readers in an upcoming issue of TASTYbits, our email newsletter. Here’s one of our favorite recipes…
Roasted Fennel Pollen Pork Grilled Cheese Sammy
1 Pork Loin (we use the ones from Costco)
2 tsp fennel pollen1 tsp Spanish paprika, the mild smoky one
1/2 tsp dried thyme, or 1 tsp fresh, finely minced
Dash of Sea Salt
Cracked pepper to taste
2 Tbs Good quality EVOO (just enough so mixture will stick to the pork loin.)
Handful Taste Shredded Blend (or other mix)
Sweet Hawaiian Bread (2 slices per sandwich, approx. ¼ inch each)
Roast Pork Preparation:
1. Preheat oven to 425-degrees
2. Make the rub by mixing fennel pollen, paprika, EVOO, thyme, salt and pepper in small bowl.
3. Pat dry pork loin if wet from packaging.
4. Rub outside thoroughly with prepared fennel pollen rub.
5. Roast pork in preheated oven for 22-23 mins or until thermometer reads 130-degrees.
6. Remove from oven and let cool.
Note: Pork may be prepared up to a week in advance.
1. Slice cooled pork as thinly as possible.
2. Generously butter one side of each slice of bread
3. Place one slice, butter-side down in a heated skillet
4. Sprinkle with ½ serving of Shredded Blend
5. Layer thin pork slices on cheese
6. Add remaining Shredded Blend
7. Place other slice of bread, non-buttered side down on top of cheese.
8. Cook until bread on bottom is slightly browned
9. Gently turn and continue cooking until cheese is melted and other side of sandwich is browned. Turn as necessary.