Really- who doesn’t love a good grilled cheese sandwich? If you know someone, you should disown them. You don’t need that kind of negativity in your life!
This isn’t a recipe, really. But it is a method. A delicious, crispy, melty method. One that takes a good grilled sandwich and makes it awesome.
Hope you love this method as much as we do!
1. Gather ingredients. Good bread, real butter, and your favorite melty cheese- cheddar, Swiss, Gouda, whatever. And… Grated Parmesan. Not the stuff from the green can. The GOOD stuff.
2. You know the drill- butter bread, put cheese between the two slices (butter side out) and grill until golden. BUT WAIT! Before you put the butter side to the pan, sprinkle it with 1/2 to 1 tsp grated Parmesan. Grill slow and low until golden brown outside and melty inside.
3. Please let it cool a bit before biting into your awesome grilled cheese. Burned taste buds are duds!
The daffodils are out, the rain is falling every other day, and the bunny has come and gone. And he left some eggs. LOTS of eggs. He hard-boiled them, too. Silly bunny. How am I supposed to use all those hardboiled eggs?
I know! Egg salad. The good ol’ standby. Deviled eggs are a favorite, too, but sometimes those eggs don’t peel so pretty. Right? Egg salad to the rescue!
I like to add chopped pickles or relish to mine. This is completely optional. This recipe is easily altered to fit your taste. Sometimes, I even mix a little ham in. I’m a rebel, I know! 😉
Hard Boiling Eggs
Place eggs in a single layer in a small pot. Fill with cold water until it covers the eggs by at least 1 inch.
Bring to a boil, cover, and remove from heat. Let sit for 12 to 15 minutes, depending on the size of your eggs (I let my large eggs sit for about 14 minutes).
Drain the water and run cold water over the eggs for about 10 minutes.
Peel immediately (they will be harder to peel once they cool).
Use as desired
For the Egg Salad
Cut two peeled eggs in half. Scoop out the yolks and place in a bowl. Smash with a fork.
Combine with mayo, mustard, relish or pickle, salt and pepper. Whip until nearly smooth.
Chop the egg whites into small chunks. Stir into the yolk mixture.
Serve on greens, in a pita, or on bread. YUM!
I feel very lucky to live in a rental with air conditioning. The only problem with said A/C is that it doesn’t seem to cool the kitchen. Mental note: get box fan for kitchen. For some reason, the A/C seems to work better in the front of the rental where the living room is. That means that the bedroom and kitchen are warmer. I can deal with it, but I try to keep the heat out of the kitchen during the hot days of summer.
This is something that is easy and quick to prepare– a French Dip sandwich. One of my favorites! The grill added a nice smokiness. So yummy!
So, the backyard was shady. Very nice to cook in but not so nice to take photos in. Oh well. You’ll get the idea.
Grilled French Dip
French Style Baguette or hoagie (I got the bake-at-home kind)
Butter or Olive Oil
Swiss Cheese (thinly sliced)
Au Jus (I like Johnny’s because I can make as much as I want!)
1. Preheat grill over medium heat. Spit bread in half and brush all sides with olive oil or butter. Place bread on grill and let cook (grill lid closed) for 2-3 minutes, cut side down, until toasted.
2. Flip bread over and put cheese on it. Place thinly sliced beef on the grill and close the lid. After one minute, flip the beef.
3. Remove when cheese is melted. Assemble sandwich and serve with Au Jus. I just made 1/2 cup in the microwave while the bread was cooking.
See that green stuff poking out from the far end of the plate? It came from my garden!! 🙂
Hope you enjoyed this post. What do you do to beat the heat?
I have been lusting after Spring for about a month now. I think a lot of us are. One thing that makes me think Spring is St. Patrick’s Day. When I think if St. Patty’s Day, I think of corned beef and sauerkraut. Then I think of one of my favorite sandwiches– the Reuben! A friend of mine was talking about Reubens the other day and I’ve been craving one ever since. You don’t have to go to the local deli to enjoy this hearty sandwich. Making them at home is much more fun!
I picked up a corned beef roast at my local supermarket and let it cook low and slow in the crock pot all day. Yum!
For each sandwich, you will need:
- 2 slices rye bread (my favorite is the swirled rye bread at Winco, but I didn’t want to drive that far. I just used the rye bread sold in the deli section of my local store)
- Corned Beef (2-3 oz. cooked shredded corned beef per sandwich)
- Sauerkraut (1/2 cup or so)
- Swiss Cheese (1-2 slices)
- Mustard (I like the deli kind with juicy seeds in it that pop in your mouth)
- Russian Dressing
- Make the Russian Dressing (recipe follows). Set aside.
- Spread about 1 Tbsp or so of the Russian dressing on a slice of bread. Top with corned beef.
- Place the sauerkraut in a paper towel and squeeze to remove excess juice. Sprinkle it on top of the corned beef.
- Lay the Swiss on top of the sauerkraut. Spread the other slice of bread with a thin layer of the grainy mustard and set on top.
- Lightly oil a grill pan, griddle, or skillet with canola or olive oil.
- Grill the sandwich about 2-3 minutes on each side or until toasted. Enjoy!!
- 1/2 cup mayo (I use Best Foods)
- 3 Tbsp ketchup (Heinz)
- 1 tsp Horseradish
- 1 tsp lemon juice
- 1 tsp sweet pickle relish
Combine in a small bowl. Will keep in the fridge for a week or so if needed.
This sandwich was very easy to put together. I happily devoured it after a Zumba class. 🙂
Now I have a BUNCH of corned beef left over. I can only have the same thing so many days in a row. Any ideas on how to use it up?