This Weeks Share Country Sourdough Seeded-Wheat Sierra Granola It’s finally Country Sourdough week! As most of you know by now this is my favorite bread for Grilled-Cheese Sandwiches. Every time we make grilled cheese sandwiches at my house we can’t decide if we should have it open face broiled or sandwich style fried in the pan. Both are so good, but pretty different. I grew up on open face grilled cheese sandwiches for Sunday night dinner. So those have a lot of nostalgia associated with them. Here is my favorite open face version when it’s not tomato season.
Open Face Grilled Cheese Sandwich 4 slices of Country Sourdough Bread Butter Small can of roasted red peppers Chives Your favorite two cheeses (I like Compté and Jack) Ground black pepper Toast the bread and then spread butter on each slice. Chop the roasted red peppers and chives and add as much of it on each slice as you like. Sprinkle a little fresh pepper on each. Put slices of your favorite cheese over everything and place under the broiler until it is as dark as you like it. Keep an eye on it depending on your broiler it can go from perfect to burnt in seconds. Enjoy with a green salad!
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AuthorI love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting. Categories
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