As a lover of food, I am constantly searching for new recipes and ways to use ingredients I want to get rid of quickly. Most of my ideas come from having a small amunt of something left over that I don’t want to throw out. However, sometimes my ideas come from tweaking recipes that I have come across.

I may be guilty of purchasing the Food Network Magazine every time it comes out. So much so that for my birthday JP bought me a year subscription. Well, before he did that. I found an issue that had a number of sandwiches in it. Here’s the link for the online slideshow that has the 10 spins on grilled cheese. I definitely want to try the apricot and brie grilled cheese!

Here’s how I made my grilled cheese.

What You’ll Need

  • 2 slices of whole wheat cinnamon bread with raisins, somehow this has less macros and sugar than their regular cinnamon raisin
  • a serving of soft cheese – I’ve used vanilla blueberry goat cheese, cinnamon cranberry goat cheese, cream cheese with pumpkin pie spice and maple pecan goat cheese
  • baking sheet
  • oven

Directions

  1. Pre-heat your oven to 350 degrees.
  2. Measure out a serving of the cheese of your choice and gentley spread it on both sides of bread. The most recent cheese I used was maple pecan goat cheese, which is a soft cheese, but also tough to spread without ripping the bread. So treat your bread nicely, ha!
  3. Put your bread together, place on the baking sheet and place in the oven.
  4. Bake on each side for 3-5 minutes or until cheese is melty/bread is toasty.

That’s really it. I know many of you know how to make grilled cheese. Some use butter on each side to help with the toasting and creation of the perfect crunch. Some use mayo – don’t make a face, some do! If you wanted to do this stove top you could use butter or cooking spray to cut down on fat. I prefer mine baked so I don’t have to worry about the grease or added fat. I also care more about creamy, melty cheese.

 

Create your own spread

When I’ve used plain cream cheese I’ve added spices and seasoning to it. A serving of cream cheese is 2 tablespoons and I’ll add 1 teaspoon of whatever spice I want. Here are some of the spices you could add:

  • Pumpkin pie seasoning – if you don’t have this on hand, mix: cinnamon, cloves, ginger and nutmeg
  • Flavor God Chocolate Glazed Donut Seasoning
  • Italian Herb spices – if you don’t have this on hand, mix: oregano, salt, pepper, rosemary, thyme, garlic

Picking a bread

I prefer my breakfast “grilled” cheese to be sweet, but you could play with pairings. if I want savory, I typically make a yolky egg to dip my sandwich in.

Here are breads I’ve used when creating in the kitchen:

  • Cinnamon raisin
  • Whole wheat
  • Olive and herb
  • Italian

Let me know what kinds of pairings you think may be good to try. Are there any cheeses that you think would be perfect this way?

❤ Cristina

 

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