Grilled cheese sandwiches are one of my go-to comfort foods, and I’m sure I’m not alone. We all know what our particular combo of breads & cheeses are. But occasionally, I like to branch out and try something a little different, just to see if I can find a more...adult? sophisticated?...take on a classic.
And today’s breakfast was one of those days.
I started with an onion roll, sliced & buttered. My cheeses were a nice provolone and Dietz & Watson steakhouse onion cheddar. I layered the cheddar between the slices of provolone, because I knew it would melt faster, encasing the cheddar.
The final twist was a generous smear of Maille Old Style mustard- one of those grainy style mustards- which has a more subtle flavor than a yellow, brown or Dijon.
The result was oniony (of course), cheesy (of course), gooey, and oh so slightly tangy. A winner!
That sounds absolutely delightful.
I'm making some chili for a company pot luck this week, and it's got me thinking of a rather unusual breakfast i had last winter. I'd made a ground turkey and pork chili with some non traditional additions like finely chopped yellow squash and mushrooms, and as always, a tablespoon of dutch baking chocolate. oh, and a slow cooked pork roast that i stabbed and scored, spice rubbed, seared in the pot with the onions and other starter veg and oil, and then simply cooked in the chili pot.
well, obviously, i had leftovers, and I had set aside a batch that I'd put extra heat in, in the form of habenero salt, and ground chili flakes. So, I took that, the thick and dense whole grain bread that I love for toast. and then i got weird. I took some dusseldorf mustard, an egg, and some butter, a little heavy cream, and whipped it into a spread, and spread it on the insides of the bread, then layered thin layers of roast with a spicy pepper jack from the farmer's market i've never found again, with a layer of chili and an egg in the middle
The bread outsides were buttered ahead of time, obviously. ANyway, grilled the thing, dusted more habenaro salt on the cooling buttered sandwhich, and dug in. The egg was still a bit runny, the salted buttered crust was just the right amount of crunch and spice, and the whole thing melted into my belly like heaven on toast.