It's Still Grilled Cheese Month - Grilled BAT
It's time for another tasty grilled cheese sandwich and I was planning to make a brie/green apple/toast sliced almond on brioche but today I want something more savoury. I am just kind of getting into this sandwich thing late in life, never being a sandwich fan in the past. In fact, you could almost say that I didn't believe in sandwiches, unless you were talking a mushy egg salad on white without crusts served at a baby shower. That is barely even a sandwich and it's food that your aunts still make but they seem to be a dying breed. If I attend a shower thrown by young people, it's all dips and flat breads and veggie trays and fancy designer cupcakes. I think I might do a post about those lovely little treats that you only eat at showers thrown by older women and funerals if the funeral has a reception in a church basement afterwards.
Related
One of the few sandwiches I do crave from time to time is a BLT. I didn't think that the crisp iceberg lettuce that works so well in a toasted sandwich would work in a melty, cheesy sandwich so I subbed in some peppery arugula. Crispy Bacon, arugula, some tomato slices and then a smear of tomato jam with cheese sounded perfect. I decided not to make the bread for this one so it was off to one of my favourite neighbourhood bakeries for a loaf of really seedy twelve grain bread. The nuttiness of the bread was a good foil to the richness of the tomato jam and the bacon.
BAT Sandwich
tomato jam
cheese ( I used havarti with sun dried tomato)
sliced tomato
butter
bread slices
kosher salt and pepper
arugula, washed and dried
Tomato Jam
adapted from Rachael Ray
8 plum tomatoes, seeded and chopped (about 1 lb)
kosher salt and freshly ground black pepper
1 clove garlic, minced
1 tbls balsamic vinegar
1 tbls rosemary wine syrup (if you don't have anything like this, just use 2 tbls of balsamic)
3 sundried tomatoes, chopped finely
put all of the ingredients into a small saucepan and simmer over medium low heat for about 30 minutes until it's all thick. Remove from heat and let cool. Because I didn't peep the tomatoes, I did give them a mash with a potato masher at the very end. How easy is that?
butter two slices of bread
put bread on a cutting board, buttered side down
put cheese on the bread
add a couple of tomato slices
pinch kosher salt, grind of pepper
two slices of crispy bacon
arugula
a nice smear of tomato jam
top with more cheese and the second piece of bread, buttered side up
cook in a frying pan over med heat until the cheese is melty and the bread is nicely browned.
0 Response to "It's Still Grilled Cheese Month - Grilled BAT"
Post a Comment