Larrupin

Uncommonly Good

Fresh Tomato Grilled Cheese

A friend has a garden full of tomatoes and I’ve been lucky enough to get some of the overflow.

I came across a recipe for grilled cheese and fresh tomatoes and my mouth started watering.

I can’t find the original inspiration recipe—I thought I pinned it, but alas, I couldn’t find it—but I remember it called for sharp cheddar.

Here’s what mine looks like.

 

Janz Larrupin Good Grilled Cheese and Fresh Tomato Sandwich

  • 100% whole wheat bread
  • Soft butter
  • Spicy brown mustard
  • Sharp cheddar cheese
  • Garden fresh tomato
  • Olive oil

Smear butter on the outsides of two pieces of bread.
On the insides, on both slices of bread, spread mustard and top it with cheese.
One side add a layer of sliced tomato and close the sandwich.
In a med/low hot iron skillet pour a plop of olive oil to coat the bottom of the pan, then slide your sandwich in.
Brown on each side leaving it long enough to melt the cheese into the tomato so it will all hold together. Put a lid on the pan if the bread is browning faster than the cheese is melting. Cheddar has a higher melting point than some of the softer cheeses so start with lower heat and be patient.

I let my pan get too hot before I put the sandwich in and the cheese didn’t melt as much as I would have liked (even with a lid), but the flavors were still all there. It was sooooo good.

There are so many options for this.

Bacon.

Avocado.

Dill pickles.

Crustier bread and balsamic vinegar.

If you have some fresh tomatoes how would you put your grilled cheese tomato sandwich together?

Anyway you like it, it’s larrupin!

 

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July 27, 2012 Posted by | Sandwich | , , , | Leave a comment

One Potato, Two Potato…

I love a good baked potato. Typically I wash the potatoes, prick the skin with a fork, slather with olive oil, wrap in foil, put them in a 400° oven… and wait for an hour until they’re cooked through and tender.

But a recently I had a booth at a local flea market and a couple came up and asked if I had any potato bags. I thought they wanted cotton bags for storing potatoes, but she wanted a bag for cooking potatoes in the microwave. She described it and then I went home and made one.

This is a great way to brown bag your lunch. You can cook the potato at home and warm it in the microwave. Or if you don’t have to share the kitchen you can cook it fresh when you’re ready to eat.

Baked Potato Bag

Who knew this simple cotton envelope could make such fluffy creamy baked potatoes?

And then I baked a couple of potatoes in it.

Baked Potato Bag With Potatoes

Scrub the potatoes and wrap them in a paper towel.

Scrub the potatoes and while they’re still wet wrap them in a paper towel and put them in the bag. You can wet the paper towel if you want, but I didn’t and my potatoes turned out fine. BTW, don’t prick the skin when you cook them like this. You want the skin to seal in the moisture while it cooks.

Baked Potatoes are done

I was surprised at how wet the bag was after the potatoes were done.

I’m not sure how long it took. My microwave is REALLY old… It was my grandmother’s and I think my she got one of the originals. It’s a Sharp Carousel… it has a turntable (thus the Carousel in the name). The timer is an old-fashioned turn dial.  I’m not sure of the accuracy. Suggested cooking times range from 4–6 minutes, up to 10–15 minutes. It all depends on the size and number of the potatoes and the actual wattage of your microwave.

And just like foil-wrapped oven-baked potatoes, you can press on the potatoes see when they’re done. They’ll give a little when they’re tender inside.

A Microbaked Potato

Be careful! The steam that makes the potato moist can also escape and burn when you open the bag.

No knives allowed when you get ready to eat. Just stab it with your fork and twist to break it apart.

Baked Potato

Now, it's ready to dress.

Top it with whatever suits your fancy. My dressings start with butter. Then it depends on what’s in the fridge: cheese, any kind; chives; sour cream…

Baked Potato with all the trimmings

Traditional oven-baked potato with traditional toppings.

I might top it with chili, Sloppy Joe meat, tuna, or grilled chicken or steak. Or… maybe I’ll build a salad on top and drizzle the whole thing in salad dressing. Avocados and crumbled bacon is good on top.

That spare potato that’s still in the bag?  It went into the fridge and made the best potato salad I’ve ever made! Details on that coming soon!

I’ll be selling these at the next flea market June 10, 11 at the Cleveland County Fairgrounds here in Norman.  Instructions and recipes will be included.

Larrupin!

May 25, 2011 Posted by | Brown Bag, Potatoes | , , , , , , , | 1 Comment

Grilled Cheese and Pear

Here’s one last grilled cheese sandwich for the month.

Grilled Cheese and Pear Sandwich

The Ingredients

I put cheese on both sides of the bread with the pear slices only on one side before closing it up.

Grilled Cheese and Pear Sandwich

White Cheddar and Pear on the left, Muenster on the right.

I buttered both sides of the sandwich and put it on my trusty preheated iron griddle.

Grilled Cheese and Pear Sandwich

Bubbling butter on the griddle gives this a great flavor.

Ready to bite into.

Grilled Cheese and Pear Sandwich

Mmmmmmm...

It’s up to you, but I like this best with crisp pears.

Substitute the pear for a Granny Smith apple and use sharp cheddar for something with more pop.

Larrupin!

April 30, 2011 Posted by | Sandwich | , , , , , , , , | 1 Comment

Grilled Cheese Month: Jalapeno Poppers

I’ve had a couple of blogs pick up some of my Grilled Cheese Month posts the last couple of days (yay!). When I checked out one of the postings I found another link that took me to  The Emerald Owl and a post for a Jalapeno Popper Grilled Cheese. I had to try it.

Grilled Bacon Jalapeno Popper

I grilled it on the Garlic-Herb Bread I made a few days ago. Then there’s butter, cream cheese, bacon, and roasted jalapenos.

I should have roasted more jalapenos. I didn’t think about the shrinkage. And my two-pound loaf of bread means the sandwich is about five inches square. That’s a pretty big sandwich.

I made one for Dillon with the jalapenos and added a layer of avocado. That took all the peppers so I sliced up some cherry tomatoes to go with the avocado on mine. It was pretty darn tasty!

I would like to put a little more heat in it.

I think I’ll roast the jalapenos, leave the seeds in, and chop it up and mix it into the cream cheese a day or two early so the pepper flavors can soak into the cheese.

I like pepper poppers dipped in a sweet tangy raspberry sauce. If I can get the heat up in the sandwich I want to add a layer, or serve with a dip on the side, to include the tartness of raspberries or maybe cranberries.

Larrupin!


April 13, 2011 Posted by | Sandwich | , , , , , , | Leave a comment

Grilled Cheese Month: Muenster Chicken

I know they are fattier, but I really like chicken thighs. And they’re very easy to cook if you buy them already deboned. When you open the package to wash them, take the scissors and cut off all the globs of fat the butcher left on and lay them out on a platter.

I season them with my own herb blend or tarragon or thyme or whatever else smells good. Then I roll them into a spiral and put them in a lidded baking dish. Snuggle them next to each other and cover with white wine. I have a boxed Chardonnay just for baking chicken. I usually sprinkle more herbs on top and maybe add some crushed garlic and a few slices of onions.

The lid goes on and the whole kit and caboodle goes into a preheated 400° oven for about an hour. You can serve them on rice or egg noodles, make chicken salad out of them, or just let them cool off and slice for sandwiches. Today I put them in another grilled cheese sandwich.

Grilled Muenster Chicken

I started by spreading the bread with Dijon Chutney Mustard. It’s 3:1; Major Grey’s Chutney to Dijon mustard. I used Grey Poupon, but there are a lot of choices out there, so use your favorite. And if you like tangy sweet mustardy flavors you may want to fill a little jar and keep it in the fridge so it’s handy to put on all sorts of stuff… like cream cheese and crackers.

If you want the kids to eat it use the jelly part of the chutney and leave the lumps out. Kids will eat almost anything if it’s sweet and it isn’t lumpy.

I added a layer of thin sliced Muenster cheese on each piece of bread. Then I took a chicken thigh and because it was so tender it was easy to smush apart with my fingers and spread out on top of the cheese.

I used a garlic-herb bread with flavors so subtle you don’t even notice them unless you’re eating the bread all by its lonesome. It’s a bit more robust than plain bread, but if I’m craving a garlic and herbs I’ll add a lot more herbs and garlic.

Then it went on my handy-dandy iron griddle and voila! Toasty, tasty.

Dillon’s version was mayo, chicken, and provolone. Stay tuned to see how yummy that was!

Larrupin!

April 10, 2011 Posted by | Uncategorized | , , , , , , , | 1 Comment

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