Hey kids! Welcome back to the grilled cheese series. This summer’s grilled cheese party starred the following sandwiches; two sweet, and two savory:
- Blackberry basil fontina
- Blueberry brie
- Roasted poblano chimichurri 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: Blue Funk. ♫
This 1993 track from Heavy D & the Boyz come from the album of the same name on Uptown Records. RIP, Heavy D.
- Unknown quantity of butter (seriously, have a lot on hand)
- Whole wheat bread
- Blueberries (wild works best, since they are tiny)
- Lemon zest (lemon juice could also work, unless it makes the blueberry mixture too watery)
- Mash together your blueberries, lemon zest, and some honey. Depending on how watery your mixture is, you could also add lemon juice.
- Heat a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each bread slice, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, then add your cheese and spoon some blueberry mixture over
- Lay slice #2 grilled-side down on a baking sheet, and add cheese. Later you’ll press the two together. See what I did there? Cheese on both sides.
- Once you’ve assembled all your slices, put them in a 400 degree oven until cheese is melted and bread is crispy on the outside.
- Press slice #1 and slice #2 together.
- Cut sandwiches in half and serve.