Friday, June 29, 2012
The Dancer Bakes Fancy Grilled Cheese
Golden brown and crispy, promising gooey melted comforting goodness inside?
But, see, I can never just let something be. It's a compulsion of sorts - I just have to keep playing!
Which is why, when the sandwich gets opened up, you get this:
So...basically, if I want to eat grilled cheese, I have to load it up with veggies. It's just how I roll. It's comfort food "light" (if you were next to me, you'd see me doing air quotes on that one): lower in saturated fats since there's no butter, and plenty of vegetable and whole grain nutrition. Since there's cheese, it's not totally light, but...grilled cheese kinda relies on that bit...
And did I mention yet that it's DELICIOUS??
My bad. For the record, it's DELICIOUS.
For this particular sandwich, I also used fancy cheese.
Specifically, Cabot Tomato Basil Cheddar. Now, would this work with something different - like a Havarti, Mozzarella, even White Cheddar? Sure! But in my mind, this cheese took the flavors I added to the mix and enhanced them in the best way possible. So if Cabot cheeses go on sale at your neighborhood grocery store, snatch this one up - it's well worth it! If you have pesto on hand, by all that's holy, PLEASE add it - my mouth is watering thinking about it... And while grilled cheese is typically seen as lunch food, this one makes a sensationally tasty quick dinner alongside a salad or a cup of tomato soup!
The Dancer Bakes' Fancy Grilled Cheese
A Dancer Bakes original
1-1/2 tbsp olive oil, divided use
1 large handful fresh spinach leaves
Salt and pepper, to taste
2 slices whole grain bread of choice - regular sandwich or artisan
2 oz Cabot tomato basil cheddar cheese
6-7 sundried tomatoes, drained
Pinch each of:
Dried Parsley leaves
Dried Basil leaves
Heat a small skillet over medium heat and add 1/2 tablespoon of olive oil. Add your spinach leaves, salt, and pepper, and saute until wilted. Remove to a plate and set aside, briefly setting the hot skillet onto a cool burner.
While spinach is wilting, mix together the remaining olive oil and the dried herbs in a small bowl. Using a pastry brush, brush one side of each slice of bread with the olive oil and herb mixture. Layer the cheese, sundried tomatoes, and wilted spinach evenly on the un-oiled side of one of the pieces of bread. Put the skillet back on the heat, place the bread oil side down in it, and top with the other slice of bread. Cover and let cook for about 2 minutes, until the cheese starts to melt and the bottom piece of bread is crispy and golden. Flip the sandwich, cover, and cook for another 1-2 minutes, until the whole concoction is melty, crispy, and aromatic. Remove to a plate, allow to sit for 1-2 minutes, then slice and enjoy!