The other night I hosted another Feastly Grilled Cheese night at Chez Moi. I rolled out some tried and true grilled cheeses and some that were a bit of an experiment. Here’s what was on the menu that night:
- Roasted Cherry Sangria
- Spicy Mango & Basil Sangria
- Fig & Manchego
- Smoked Cheddar & Roasted Tomato
- BBQ Caramelized Onion & Pepper Jack
- Nectarine, Basil & Blue Cheese
- Banana Bread, Brie & Dark Chocolate
This sandwich was a shot in the dark, but it went over pretty darn well. That being said, I think blue cheese is an absolutely foul substance, but most people seem to like it fine.
♫ Music Pairing: Stankonia (Stanklove). ♫
Because blue cheese SMELLS, OK? From OutKast’s beloved 2000 album Stankonia on LaFace Records (RIP).
- Nectarines (ripe)
- Blue cheese (yuck)
- Fresh basil leaves
- Sourdough bread
- Plenty of butter
- First, the nectarines. Slice them up, and then either grill the slices (if you have a grill) or roast them (as I did, not having a grill). This is mostly because you want them a little bit cooked down and concentrated so that they don’t make your sandwiches watery! And also because GRILL ALL THE THINGS.
- To make the blue cheese a bit more compliant, I recommend crumbling it up and mixing it with a little sour cream, half and half, or milk. Melt it down just a little bit so that you have something that spreads.
- In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice of bread, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, and lay down a layer blue cheese, basil leaves, and nectarines.
- Lay slice #2 grilled-side down on a baking sheet, and lay down some more cheese. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely.
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melty and bread is crispy on the outside.
- Take them out of the oven and press slices one and two together.