It has been a comfort food kind of week for us. My mom left after a wonderful three week visit from Germany, I have been baking every day and we have been too short on time to make elaborate dinners, probably sounds like a familiar week to most of you :) Grilled Cheese Sandwiches is one of my go to favorite quick and satisfying meals. It has the ability to make me happy even when I am sad. I was pretty excited when I remembered that Country Sourdough was part of this weeks bread share since it is my absolute favorite bread for grilled cheese sandwiches. Every time we make grilled cheese 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, the perfect option for this week. Here is my favorite open face version:
Open Face Grilled Cheese Sandwich
4 slices of Country Sourdough Bread
2 Plumb Tomatoes, slices
Your favorite two cheeses (I like Compté and Jack)
Ground black pepper
Toast the bread and then spread the butter on each slice. Put a few slices of tomato on each piece of bread add 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. Sprinkle with basil and voila, the perfect busy day dinner is ready to be served. On STELLA organic sourdough bread it’s a healthy and filling addition to a green salad made from the wonderful greens our farmers are selling at the farmers markets these days.
This week’s Share
Ingredients: fresh milled Montana grown org. wheat flour, water, sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana org. wheat flour, org. KAMUT wheat flour, org. cracked KAMUT wheat, water, sourdough culture, sea salt.
Baker’s Choice: one of the above