Sometimes I have a craving for a good grilled cheese sandwich. Like today. And so, I set out to make the perfect Meatless Monday grilled cheese!
Roasted asparagus is one of the things I look forward to the most in the spring. And you just can’t go wrong roasting it in a very hot oven just until it begins to brown.
I have learned to do these things to take grilled cheese sandwiches to a whole new level of deliciousness:
1) Grate the cheese(s). That way, you can have a mix of cheeses and you can add a dash of acid (lemon juice) and hot sauce (cayenne pepper sauce) (I like Frank’s) to wake up the flavor of the cheeses. Try adding a little ricotta in the mix, for creaminess. The cheese melts better this way, too.
2) Add veggies that pair well with your cheese(s). Roasted veggie slices are fabulous on grilled cheese sandwiches – because they add a roasted flavor and the roasting process removes water so that your sandwich won’t get soggy.
3) Cook at low heat and press your sandwich as it cooks. Adding a skillet or some weight to the top of your grilled cheese keeps the bottom in good contact with the skillet and you get a fabulous crunch on the outside of your sandwich. Perfect golden brown crunchiness – hard to beat!
4) Use mayo! Slather the outsides of your bread with mayonnaise – and NOT butter – to make a beautiful crust on your grilled cheese sandwich!
Hang on food fans, winter is almost over!
ROASTED ASPARAGUS GRILLED CHEESE SANDWICH RECIPE
Makes 4 sandwiches
24 thin asparagus stalks
1 tablespoon olive oil
1/2 cup finely grated Monterey Jack cheese
1/4 cup finely grated Parmesan cheese
2 tablespoons ricotta cheese
A dash of lemon juice
A dash of cayenne pepper sauce
A little minced parsley leaves
8 bread slices
3 tablespoons softened butter
Toss asparagus in oil and sprinkle with salt and pepper. Broil for just a few minutes until lightly browned.
Mix cheeses, lemon juice, cayenne pepper sauce and parsley.
Lightly butter the bread on one side of each slice. On other side, spread a thick layer of the cheese mixture on all slices.
Heat a large skillet to medium heat. Place a few slices of bead with butter side down in the skillet. Top with a single layer of asparagus. Place another slice of bread on top, cheese side down. Place another pan on top of sandwiches, to press them down slightly.
Cook until golden brown. Flip and cook on other side until golden brown. Serve immediately.
I must try some other bloggers’ grilled cheeses:
Mountain Mama’s Havarti Grilled Cheese
Foodie Crush’s BLT Grilled Cheese
Vintage Mixer’s Dried Cherries and Hazelnut Butter Grilled Cheese
Foodie Crush’s Chorizo and Peppadew Grilled Cheese
Oh Sweet Basil’s Bacon, Apple and Cheddar Grilled Cheese
Cookin Canuck’s Grilled Cheese with Jarlsberg