Sunday, February 26, 2012

Grilled Cheese Duo with Seasonal Soup

Nothing beats a gourmet grilled cheese sandwich dipped in a delicious soup on a chilly day. Since I’m not in the soup or bread making business, I went with the store bought variety. Wholefoods’ Rustic Italian is awesome for grilled cheese. Inspired by Go Texan Day, I came up with the genius notion of grilled cheese on corn bread with candied jalapeños. These flavors paired great with ginger carrot soup.

As you know, the Dairymaids are often contemplating their next mind boggling grilled cheese creation. Please take the liberty to come by the warehouse for your ingredients and come up with your own melted masterpiece! We would love to hear about your grilled cheese ideas. Submit below.

* Modify to serve as many as needed

Unsalted sweet cream butter
Fresh Italian sandwich bread
Fresh sweet corn bread
Vine ripe tomatoes, thinly sliced
Candied jalapeño
Green’s Creek Gruyere
Texas Gold Cheddar
Sand Creek Gouda
Cashew Ginger Carrot Soup

Cut two slices of cornbread. Generously butter one side of each slice of both breads. Using a cheese cutter or plane, thinly slice each of your cheeses, enough for each cheese to make one layer on the bread. On the Italian bread, layer the Gruyere, Gouda and tomatoes. Salt and pepper the tomatoes. On the cornbread, layer the cheddar and jalapeños.

Toast sandwiches, butter side down on a griddle over medium heat until golden and cheese is melted. Serve with soup of your choice.

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