It’s a gilled cheese kind of week for me and you know what that means? I have yet another version of a delicious and comforting recipe to share with you. There are endless variations on my favorite quick meal!
For one Sandwich you will need:
Put slice of bread with butter and sage side down in pan. Place cheese on the bread in the pan. Top with second slice of bread, sage side up. Grill for a few minutes. Carefully check bottom of sandwich; you’re looking for golden-brown.
With a spatula, carefully flip the sandwich, and cook for another few minutes, again looking for golden-brown. Sprinkle the top of the sandwich with half of the parmesan. Flip the sandwich back over and cook for a few seconds to crisp, but not burn! Sprinkle the rest of the parmesan on the top slice and flip once more to crisp that side. Serve with Living Nutrition’s facto fermented sauerkraut, pickles and your favorite mustard.
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. yellow corn, org. sourdough culture, sea salt.
Bakers Choice: Sonora Wheat Sandwich Loaf
This whole grain loaf is made from Prairie Heritage Farm’s Sonora Heritage Wheat. This time in the bread pan. Let me know what you think!
Ingredients: Montana grown org. wheat flour, C5 Organics emmer berries and fresh milled emmer flour, water, sourdough culture, sea salt.