Yes, that is the high for today in Chicago...blimey. The wind chill feels like -30 F, the kind of cold that freezes your nose hairs...so what to do? Eat of course!
It’s been a while since I've posted...unfruitful job interviews, combating baby fever, an apartment search, and a new shelter cat have all added up to a lack of sleep and sadly negligence on my posts. I was called out on it (in a loving way, of course) from one of my dearest customers, so I’m back in action. Considering I’m facing these stressful life situations (my very much white people problems) I’m requiring some good ol’ fashion comfort food, so why not blog about it? In my job interview, I was asked what my favorite meal was...I said grilled cheese and tomato soup.
So here we go…
I will be honest, I like my grilled cheese basic. For all the hoity toity-ness that I sell on a daily basis, and my suggestive selling techniques and cooking tips, I myself am pretty plain Jane. For grilled cheese, I usually have just one cheese...Havarti or Gouda being my first choice due to their high fat content, buttery texture, and melt-ability. However, this was before I made my first sandwich with a quadruple cheese line-up, thanks to a dare from my sis. And now, I can never go back!
"The Mod Quad Grilled Cheese"
Serves 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
4 slices sourdough bread (day old is best)
3 tbsp butter, room temperature
2 ounces havarti
2 ounces cheddar, 1-2 year old
2 ounces Merlot Bellavitano (can substitute with any other parmesan/aged gouda)
2 ounces Parmigiano Reggiano, grated
Penzeys Sandwich Sprinkle to taste
It starts with the bread...the Cowgirls of Cowgirl Creamery suggest day old bread because the crust will brown better in the pan.
Other flavorful cheese options:
Manchego (nutty, earthy)
Taleggio (yeasty, buttery)
Gruyere (nutty, fruity, mushroomy)
Smoked Mozzarella (meaty, smoky)
I shredded the havarti, Bellavitano, and cheddar together