Get Out Of Your Comfort Food Zone for #NationalGrilledCheeseDay
Did You Know? Wednesday April 12 is National Grilled Cheese Day
In our house, it’s National Grilled Cheese Day every day, just ask my son!
Grilled cheese sandwiches are one of the easiest, tastiest types of sandwiches to make; however, I had no idea how creative you can get.
I recently chatted with Mackenzie Smith from GrilledCheeseSocial.com about the many ways to make your grilled cheese sandwich more adventurous.
MacKenzie Smith is the sandwich expert for About.com; her work has appeared on Martha Stewart, Real Simple Magazine, Buzzfeed, Thrillist, Eater, Huffington Post, Refinery 29, Spoon University, local television shows and more. She was also recently named one of Refinery29’s Top 10 NYC Food Instagrams to Follow and was one of Thrillist’s 24 NYC Instagrams You Need To Follow Right Now.
Check out our quick interview:
Mackenzie swears by the three B’s when you are crafting your next grilled cheese sandwich:
Begin by placing each of the cheeses into separate small bowls. Add a few drops of all-natural food coloring to each bowl and stir until the coloring is even throughout. Add each cheese, in tight color coordinating rows, on top of 1 slice of Artesano Bread. Add the top piece of Artesano and butter both sides of the sandwich.
Grill the sandwich in either a panini press or a cast iron skillet over medium heat until both sides of the bread are golden brown and the cheese has melted; about 5-10 minutes. Let the sandwich rest for 30 seconds then cut perpendicular to the coloured rows to achieve rainbow effect.
Begin by placing half of the white cheddar onto one slice of Sara Lee Artesano Bread. Add jelly, peanut butter and bacon. Add the remaining cheese and place the other piece of Artesano bread on top. Smear 1 pat of butter onto each side of the bread and set sandwich aside.
Grill the sandwich in either a panini press or a cast iron skillet over medium heat until both sides of the bread are golden brown and the cheese has melted; about 5-10 minutes. Let rest for 30 seconds before serving.
Begin by cooking the chopped bacon in a pot over medium, stirring consistently, for about 10-15 minutes or until the bacon begins to get crispy. Drain fat and add brown sugar, red wine vinegar, chili powder, and cayenne pepper and stir. Continuously stir until the mixture until liquid has reduced and the bacon has a thick, sticky coating. Set aside.
Grilled Cheese Sandwich
Begin by boiling water. Add egg and cook for 7 minutes. Remove egg and shock in ice cold water. Peel, slice into coins, and set aside
Add half of the muenster cheese to one slice of Artesano Bread. Add sautéed brussels sprouts, 7 minute egg, quick candied bacon (or bacon crumbles) and the rest of the cheese. Top with the remaining slice of Sara Lee Artesano bread and butter the exterior of the sandwich
Grill the sandwich in either a panini press or a cast iron skillet over medium heat until both sides of the bread are golden brown and the cheese has melted; about 5-10 minutes. Let the sandwich rest for 30 seconds before serving