Showing posts with label grilled cheese. Show all posts
Showing posts with label grilled cheese. Show all posts

Wednesday, April 1, 2015

Muffuletta Grilled Cheese #FoodieExtravaganza

Olive salad, mozzarella, salami, mortadella, ham and provolone, grilled in between two well buttered slices of a crusty loaf make a non-traditional muffuletta that, frankly, (Please don’t come at me with spears, New Orleans folks) is better than the original.

This month my Foodie Extravaganza group is celebrating grilled cheese sandwiches in all their glorious forms, sweet and savory. I am not a huge fan of sandwiches in general, but grilled cheese is one of the rare exceptions to that rule for me. As are muffulettas. It seemed like the perfect time to do a mashup and create a muffuletta grilled cheese sandwich. Seriously, as much as I enjoy a traditional muffuletta on a big circle of yeasty bread, using the filling on crusty artisanal bread and toasting the whole thing on a hot griddle till the cheeses are warm and melty, well, I like it sooooo much more. See if you don’t agree.

Ingredients for each sandwich
2 slices crusty bread
1-2 teaspoons butter, softened
2 very heaping tablespoons olive salad spread (You can easily make your own or buy it online.* )
A few slices each: mozzarella, salami, mortadella, ham and provolone cheese

Butter your bread liberally - this is no time to be shy - and lay the slices butter side down on your griddle. Top each with a healthy scoop of olive salad and spread it around to cover.

Add the mozzarella to one slice.

Followed by the salami, the mortadella and the ham.

Finish by adding the provolone.

Close the sandwich and start cooking over a low fire. It’s going to take a while to heat through and melt the cheese so we don’t want the bread to toast too fast.

Cover the griddle with a heavy lid that presses down on the sandwich. This helps hold in the heat and make sure that all parts of the bread are being toasted.

After a few minutes, remove the lid and wipe the condensation dry with a paper towel. Check the bottom of the sandwich. If it’s slightly golden, turn the sandwich over carefully and put the heavy lid back on.

Cook the other side for a few more minutes, checking it and drying off the lid occasionally. You will probably turn it a couple of more times until it’s toasted a lovely golden brown and the cheeses start melting out. Cook it for another minute or so on each side, uncovered.

Melty cheeses? Check!


Are you a fan of grilled cheese? Come check out all the fabulous recipes we have for you this month! Many thanks to our host for the Grilled Cheese Foodie Extravaganza , Lauren at From Gate to Plate.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Grilled Cheese Month by serving up sandwiches.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

*Amazon affiliate link

Thursday, March 21, 2013

Jalapeño Popper Grilled Cheese Sandwiches

Way back in February, I was minding my own business when a certain post from Katherine at Eggton arrived in my inbox.  It was witty and fun, much like Katherine herself, and the recipe was for a tasty grilled cheese sandwich made with cheddar and cream cheese and ham.  It gave me a scathingly brilliant idea!  (Anybody else grow up watching Hayley Mills in the Trouble with Angels movies?)  How about a jalapeño popper grilled cheese sandwich, I immediately said to myself, using bacon instead of her ham and adding in jalapeños and garlic?  And, ooh, oooh, I could serve them with avocado halves filled with ranch dressing!  Yes, I could!  I had all the ingredients on hand so it didn’t take me long to answer that question.  I kid you not, jalapeño popper grilled cheese sandwiches are fabulous!  I hope you will agree.  I share this recipe along with many thanks to Katherine for the inspiration.

4 oz or 115g grated cheddar cheese
4 oz or 115g cream cheese (at room temperature)
1-2 tablespoons butter (at room temperature) for buttering bread
6-7 slices smoked bacon
1/2 - 1 fresh jalapeño (depending on how hot you like it)
1/2 large clove or 1 small clove garlic
6 slices sandwich bread

Optional for serving: ranch dressing and avocados

Fry your bacon until crispy then drain it on a paper towel.  Using a sharp knife, chop the bacon into small pieces

Slice the jalapeño in half, removing the membranes and seeds, if you don’t like things too spicy, leaving them in if you do.  Mince your jalapeño and garlic very finely.

As you can see, I left the seeds in, but we are gluttons for spicy punishment.

Mix your cheeses together with the minced jalapeño and garlic.

Add in the chopped bacon and stir well.

Butter one side of each slice of bread. Lay out a piece of cling film on your work surface then place the bread so the buttered side is on the cling film.  (One piece of cling film per sandwich.)

Put a third of the jalapeño popper cheese filling on three of the slices of bread.  Close the sandwiches with the remaining slices, making sure to leave the buttered side out.

Fold the cling film over and gently press down on the sandwich.

Grill on your griddle pan, until the cheese is all melted and the bread is nicely toasted on both sides.

Serve each sandwich with some ranch dressing to dip.  Extra points if you serve the ranch dressing in a half avocado.


If you are a fan of jalapeño poppers, you might also enjoy this jalapeño popper chicken chili. (Link in the caption.)

Jalapeño Popper Chicken Chili