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
- Pre-heat your oven to 350 degrees.
- 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!
- Put your bread together, place on the baking sheet and place in the oven.
- 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
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?