Once upon a time, before I was a Dairymaid, before I was even a Houstonian, I threw a grilled cheese party. I traveled three hours to the Dairymaids warehouse, back when it was only open on Fridays and Saturdays, to gather the cheeses.
I explained to former Dairymaid Charlotte (now co-owner of Boomtown Coffee) my reason for visiting and asked her to recommend a variety of cheeses suitable for ten varieties of grilled cheese.
"Have you thought about caraway, she asked?"
I shook my head.
"Caraway, like rye bread. You should do a caraway cheese with deli mustard and make that one of your grilled cheeses."
And so I did. The uniqueness of the grilled cheese married with the classic flavors of a deli sandwich = fantastic.
I decided to recreate the concept of that sandwich for this project - with a little more oomph.
1 oz Caraway to Heaven, shredded
2 slices rye bread
a few slices of pastrami
Famous Kream Mustard
1 tablespoon Straight from the Vine raw sauerkraut kimchi
1 tablespoon mayonnaise/Russian dressing
Lucky Layla Butter, room temp
Directions:
Mix dressing with kimchi, set aside. Butter one side of each slice of rye bread. On the non buttered side of the bread: spread mustard, layer pastrami and half the cheese. On the other slice, spread mustard, kimchi mix and the remaining cheese. Assemble sandwich and place butter side down in a frying pan over medium/low heat. Grill until crisp, flip and repeat.
I explained to former Dairymaid Charlotte (now co-owner of Boomtown Coffee) my reason for visiting and asked her to recommend a variety of cheeses suitable for ten varieties of grilled cheese.
"Have you thought about caraway, she asked?"
I shook my head.
"Caraway, like rye bread. You should do a caraway cheese with deli mustard and make that one of your grilled cheeses."
And so I did. The uniqueness of the grilled cheese married with the classic flavors of a deli sandwich = fantastic.
I decided to recreate the concept of that sandwich for this project - with a little more oomph.
1 oz Caraway to Heaven, shredded
2 slices rye bread
a few slices of pastrami
Famous Kream Mustard
1 tablespoon Straight from the Vine raw sauerkraut kimchi
1 tablespoon mayonnaise/Russian dressing
Lucky Layla Butter, room temp
Directions:
Mix dressing with kimchi, set aside. Butter one side of each slice of rye bread. On the non buttered side of the bread: spread mustard, layer pastrami and half the cheese. On the other slice, spread mustard, kimchi mix and the remaining cheese. Assemble sandwich and place butter side down in a frying pan over medium/low heat. Grill until crisp, flip and repeat.
1 comment:
Why would you ruin it with mayo?
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