In honor of national grilled cheese day, I spent $20 on cheese alone to bring you these recipes. Be grateful because I am an artist in New York.
The grilled cheese was the first meal I was allowed to make as a child. So, I think you can safely call me a grilled cheese professional. I’ve come along way from kraft slices and Wonder Bread, for sure.
If it wasn’t for the deliciousness of cheese I would be a vegan. Why is it so damn good? Ever wonder why people say “cheese” before taking a picture? Because how can you not smile when it comes to cheese. Out of all the weird national holidays, National Grilled Cheese day has to be the only one that makes sense. Bread, cheese, and butter in combination deserves recognition! So I bring you 2 recipes that I created after visiting a local deli in search of some amazing cheeses.
Gorgonzola and Spinach
- 30g fresh spinach
- 1 clove of garlic, minced
- 1 tsp butter
- salt and pepper to taste
- 4 slices ciabatta bread
- 80g gorgonzola, sliced
- 4 slides of white cheddar
- In a small pot heat the tabelspoon of butter and when it starts to bubble add the washed spinach leaves.
- Add the garlic, some salt and pepper and stir gently until it’s wilted. Set aside.
- Heat a large pan over low-medium heat.
- Place butter in pan. Then, add two slices of bread in the pan. Rub in melted butter on each side
- Layer some gorgonzola slices one slice of ciabatta, add a tablespoon of spinach and finish with another slice of white cheddar.
- Place other slice of ciabatta on top.
- Turn frequently until the cheese is melted and the bread is brown crispy (I like to flatten the bread a bit when I flip).
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