Larrupin

Uncommonly Good

Grilled Cheddar and Ham

Today’s selection is ham, sharp cheddar cheese, and dill pickle on homemade bread smeared with Johnny Walker’s Mustard #7.   I think you get the picture.

Coming soon: Gouda, Jarlsberg, Gruyère, Pepper Jack…  grilled chicken and pineapple, turkey and cranberry, steak and red peppers…

Larrupin!

Grilled Cheddar and Ham

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April 9, 2011 Posted by | Uncategorized | , , , , , , | Leave a comment

Grilled Cheese Month: Tuna

Today I used tuna for my grilled cheese lunch. Pretty darn tasty!

I started with one over-sized slice of bread and cut it in half.

Bread with Honey Mustard and Mozzarella

 

Next, honey mustard went on both pieces of bread.  This sandwich turned out a bit sweet, so next time I would switch to Dijon or a less sweet variety of honey mustard.

 

 

I put mozzarella on one slice of bread and cheddar on the other slice.

 

 

 

Dill Pickle, Cheddar, Chunk Tuna, and More Cheese.

 

 

A dill pickle went on one side, and I carefully piled well-drained chunk tuna on the other side.

 

 

 

 

I topped the tuna with more grated cheese before putting the sandwich together.

 

 

 

The griddle was about “just right” hot, so it was time to add a puddle of olive oil. Both sides of the sandwich were smeared in oil before I left it to cook for a few minutes.

 

 

 

 

Look at that perfect golden brown toastiness!

 

The chunk tuna made this a little more fragile, so I had a fork handy for the droppings.

 

 

Banana peppers would be a tasty addition but I’m out right now. And it needs something red. A sprinkle of pimento, or roasted red peppers would be just the ticket!

Of course you can make this full-sized for a hearty eater, but I’m trying to behave myself these days.

 

 

Larrupin!

 

April 8, 2011 Posted by | Tuna | , , , , , , | 3 Comments

April is Grilled Cheese Month

I love a grilled cheese sandwich.

Grilled CheeseThe most random ingredients can be stacked up between cheese and bread, placed on an iron skillet for a few minutes and taste magnifico!

My most recent grilled cheese was: French bread smeared with honey mustard, topped with Gruyère, Cajun turkey, bread and butter pickles, then more Cajun turkey, more Gruyère and topped with another slice of bread with more honey mustard.  That was a couple of days ago.

A couple of weeks ago I made this ham and cheese. I used Dijon mustard, Gruyère, ham, and dill sandwich sliced pickles. Pickles provide an unexpected pop of flavor to the traditional grilled cheese. The cheese isn’t oozing out of this one, but it’s melted just enough to hold everything together.

Instead of smearing this with butter—which I totally love—I poured a significant puddle of olive oil on the hot griddle. I plopped the sandwich in the middle of the oil and quickly flipped it to soak the other side before leaving it alone to grill.

Grilled Ham and Gruyere with Dill Pickles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My 12″ square iron griddle makes it easy to cut the sandwich while it’s still on the heat so I can see how melty the cheese is. If I let the heat get too high (darn electric stove!) and it’s browning faster than it’s melting, I’ll turn it frequently so I can keep it on the heat longer. I’ll also cover it with a large lid propped on the side of the griddle. An over sized lid will hold the heat in but also let the steam escape so the bread will continue to crisp.

Larrupin!

Grilled Cheese

April 7, 2011 Posted by | Sandwich | , , , , , , , , , | 2 Comments

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