Wednesday, June 4, 2008

Greek Grilled Cheese

Today I wanted to share with you a take on a classic, the Grilled Cheese. My step mom used to make a variation on this when I was about 12 years old. She claims she learned it while working in a restaurant in the Greek Isles. However, first, let me tell you, that Kirby Von Scrumptious and I threw down some serious sandwiches last Saturday Night (April 26), and the real winners were the judges. You can also check out her blog at: for more details. Back to the Greek Grilled Cheese.

To make them you have to start with a large appetite. These aren't you Kraft American Singles between two pieces of Miracle Bread.

4 Slices of Wheat Sourdough Bread
8 oz. (or 1 cup) of assorted cheeses (For these sandwiches I used an English Cheddar, Havarti, and a 6 cheese blend
1 Ripe Large Tomato
Handful of Basil, Washed and Ripped.
Irish Butter

Butter one side of each slice of bread. Heat skillet to medium heat, add one slice of bread face down. Immediately add cheese, tomato and basil. I like to have my cheese already in a sandwich shape so I can just lift it off the plate and put it directly on the bread. Then top the sandwich with another slice of bread, butter side up. When golden brown, about 2-3 minutes, flip. Just brown the other side and your cheese should be gooey. Cut Diagonally for best flavor, and largest crustless surface to bite into. I also like to warm up some Tomato Basil soup while I am making the Grilled Cheese, that way it is all ready at the same time. Enjoy!!!

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