April 30th, 2014 CSB Note

This Weeks Share
Country Sourdough
Seeded-Wheat
Sierra Granola

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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!