We're just about half way thru Grilled Cheese Month and we have a couple excellent recipes to share from some of our favorite local bloggers Kathy from Pannini Happy and Lori from Recipe Girl. They were gracious enough to share them with us an allow us to post here on the Blend. We'd love to share your recipes too! Send them to email@example.com and we'll add them to our growing treasure trove of great uses for melted cheese!
Mary & George
Bacon, Cheddar & Grilled Tomato Panini
by Kathy at Panini Happy (http://www.paninihappy.com/)
4 roma tomatoes, halved lengthwise, pulp and seeds removed
Coarse sea salt
Freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked*
4 oz. sharp cheddar cheese, thinly sliced
NOTE: The grilled tomatoes portion of this recipe is adapted from the Grilled Tomatoes recipe on Simply Recipes, modified for the panini grill. If you prefer to grill the tomatoes on a barbecue grill, I recommend following the original recipe.
Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.
Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.
Brush melted butter onto the outer sides of each slice of bread.
For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out).
Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted.
Serve immediately and enjoy!
* I cook mine on a broiler tray in the toaster oven at 375 degrees for about 20 minutes.
THE ADULT GRILLED CHEESE
2 slices of desired bread, preferably something fun… like Rosemary Sourdough or Rustic French
tomato (combo of red & yellow are fun)
prosciutto slices (or thin sliced ham)
havarti cheese (can sub another type, if desired)
1. Spread butter on bread slices. Turn over and spread the other side of one slice with goat cheese.
2. Heat skillet and place goat cheese slice butter-side-down in pan. Layer tomato, arugula, prosciutto and havarti on top of the goat cheese. Top with 2nd slice of bread, butter-side-up).
3. Cover, and heat sandwich on low until lightly browned. Carefully flip and toast the other side.
4. Remove to cutting board. Let sit for a couple of minutes, then cut with a serrated knife and serve immediately.