Ladies and gents, this is the first entry in our grilled cheese series, documenting the stars of my grilled cheese party this past weekend. Wine, beer, grilled cheese sandwiches, and crossbreezes from the open french doors in our apartment made for a perfect Sunday evening get-together.
I made two savory sandwiches and two sweet, using in-season ingredients:
- Blackberry basil fontina
- Blueberry brie
- Roasted poblano chimichuri with avocado
- Sourdough shallot and thyme
Through trial and error, I found a good way to make grilled cheese for a crowd. You grill the bread slices individually, lay them grilled side down on a baking sheet with cheese on both slices, bake them later on when the time comes, then press together to form the sandwich.
♫ Music Pairing: Blackberry Stone. ♫
This track is a departure from our usual hip hop and funk selections, but man, British singer-songwriter Laura Marling is nothing short of mesmerizing.
Recipe from How Sweet Eats.
- Undetermined quantity of butter (best to have a lot on hand…)
- 1 loaf whole wheat bread
- 4 oz. fontina cheese (per sandwich)
- 12 oz. blackberries
- Fresh basil leaves, chopped (or chiffonaded, if you’re fancy)
- In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, then layer your cheese, blackberries (it helps to mash them first — I didn’t, but will next time), and sprinkle with basil.
- Lay slice #2 grilled-side down on a baking sheet and top with cheese. See what I did there? Cheese on both sides.
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melted, bread is crispy on the outside, and you just can’t wait any longer.
- Slice in half and enjoy.