Wednesday, April 17, 2013

Grilled Cheese-A-Palooza

Grilled cheese sandwiches are the perfect combo of my two favorite food groups, cheese and bread.  You can make them almost anywhere (I've never tried ironing it in a hotel room, but I might.  The iron may as well get some use...), add in new, fun ingredients, or just keep it simple with some tomato soup.  Even picky kids will eat a grilled cheese, because they're the best.  Although I do love adding in some other layers of flavor, the Velveeta slices on white bread is amazing.  So when my cousin posted this link on my Facebook  I was IN.  Winning would be cool, but really, I just like the excuse to make some awesome sammiches.

Obviously, my first stop was Trader Joe's, where I loaded up on supplies.  For this sandwich, I used:

Sourdough Bread
Roasted Pepper and Eggplant Spread
Wisconsin Sharp Cheddar

First step, put a thin, even layer of the pepper spread onto two slices of bread.

Slice up some cheese.  Don't be shy!  My only complaint with this sandwich overall was that I didn't use enough cheese.  The other flavors were awesome, but the highlight of a grilled cheese should be the cheese.

Top the bread with the cheese; make sure that the cheese adequately covers the bread.  You want all the melty goodness to permeate.

Next, coat the tofu in some delicious pesto.  I happen to love pesto, and tofu is a great vehicle for it because it naturally doesn't have a lot of flavor.  Put it in the sandwich.

Put the slices together, then pop it in the panini press.  If you don't have one, no big, just use a pan and something to weigh down the top.  You definitely want to press the sandwich, not just heat it.

Enjoy!  As I mentioned, this was great, but the other flavors kind of overpowered the cheese.  Next time, I'd cut down on the spread amounts and slice the tofu thinner.  It was a great sandwich, but I don't think it's going to be my competition entry.  Stay tuned for more ideas!!

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