Salami and Pickle Grilled Cheese

Summer Is Over! You have started another semester, but now you have moved off-campus...on your own, or maybe, sharing an apartment with others--woohoo--finally! That said, one of the biggest revelations to most "newly-independent-living-alone-young-adults" is realizing all the crap that mom took care of: laundry, groceries, errands, bills, meals, snacks, and having toilet paper in the house...at all times!

No different when it comes to having food in the fridge! If you are new to this, and living on typical college budget, I suspect sandwiches will be one of your go-to-meals most days when you are busy, going to classes, and taking a lunch with you--just realize the options are endless--far beyond Grilled Cheese Sandwiches (Grilled PB & J or Classic Grilled Cheese)!  

Start with the best ingredients you can afford and learn to make some incredible flavor boosters, like spreads, hot sauces, tricked-out condiments--this alone will change the way you feel about eating them day after day!

This week's focus will be about making the most of 'the sandwich', and today's post will elevate your grilled cheese to another mouth-watering level packed with flavor and a touch of spice! Warm, buttery, salty, and full of crunch--do not be quick to judge and do not let the pickle dissuade you from trying this incredible flavor combination!

(Adapted from Bon Appetit Magazine Sept 2016 in BA Kitchen section which featured Best New Restaurant nominees and one of their go-to-meals at home--this recipe is from Chef Susan Regis)

Salami and Pickle Grilled Cheese

Equipment:

Simple non-stick skillet

Ingredients:

Nance's Original Sharp & Creamy Mustard (or Hot & Sweet version)

Fresh crusty bread--sourdough, Italian, or freshly baked Rye with caraway seeds

Butter, softened

Salami, thinly slice--Genoa or Pepper-crusted Salami

1/2 cup Gruyere, Swiss or Cheddar Cheese, grated

1-2 length-wise Dill pickle slices, 1/4" thick

Instructions:

1. Wash your hands.

2. Spread softened butter on outsides of each bread slice for the sandwich.

3. Heat skillet over medium-heat with 1/2 tsp butter.

4. Place buttered-side of bread face-down in skillet and spread open side with mustard.

5. Scatter 1/4 cup grated cheese.

6. Layer 3-4 thinly sliced salami pieces.

7. Add the pickle.

8. Sprinkle with remaining 1/4 cup cheese.

9. Place the second slice of bread with non-buttered side on top of the ingredients.

10. In the interim, the bottom slice of bread should be golden brown with the cheese beginning to ooze and soften.

11. Carefully, flip the whole sandwich onto the other buttered-side of bread until it becomes golden brown.

Add a salad.
Sit down to something different! 



Eat better!
Enjoy!

Next up this week...

Open-Face Sandwich options--awesome way to try a multitude of flavor combinations without eating mostly bread!

Challah Cheddar Grilled Cheese

There's a time and place for everything. Classic recipes have their place and will always be popular, but sometimes...you need to amp up the volume! 

So, after our recent vacay, we came home around 10:30-11:00pm to an empty fridge except for a small block of sharp cheddar, 2 granny smith apples, 2 jalapenos on the verge of going bad, and stale Challah. Reality check immediate!

What to do? Make the most of what you have!
Be creative when you are stuck with only a few ingredients. 
Combine them! Use them in different ways, but...

Waste nothing, and boy...are we glad we didn't.  
You can try this on any bread, but Challah has a little sweetness that carmelizes when you sear it with butter.

Simply delish with a touch of sweet, heat and crunch. Perfect go-to snack after classes! Of course, if you just like things they way they have always been, check out The 70s Grilled Cheese Classic posted way back!

Equipment:

Non-skillet

Ingredients:

2 slices of Challah

Softened butter

Sharp cheddar cheese

Granny Smith Apple, cored &sliced horizontally

Jalapeno, thinly sliced

Instructions:

1. Wash your hands. 

2. Prep your cheese, apples, jalapeños. 

3. Spread butter on each slice of Challah. 

4. Heat your skillet with butter on MEDIUM to MEDIUM-HI heat. 

 **Remember: Golden brown crust, perfectly melted cheese requires a slow heat!

5. Layer cheese, jalapenos, and apples. 

6. Cover with second slice of bread. 

7. When cheese begins to melt and crust golden brown, flip it gently.

8. Brown the second side until heated through and oozing cheese! 

9. Dig in for a surprise!

What a find!

Upgraded BLT

Around Thursdays I take inventory of the fridge for 2 reasons: 

1. Use up any leftovers. 

2. Prep my grocery list and menu. 

Not infrequently, I have bits of leftovers, slices of cheese, bacon or fruits and veggies about to spoil--like the banana or avocado turning brown!  This past weekend an entire pack of bacon needed use...quickly; and, nothing's easier than a BLT: Bacon, Lettuce, Tomatoe & other stuff! Perfect for any lunch on the go, in between classes, or a simple dinner. 

Forgot how to Make Bacon. Click this link!

Upgraded BLT

Equipment:

Large non-stick skillet

Tongs

Paper Towels

Ingredients:

1 lb bacon, fried up

Lettuce (arugula)

Tomato, sliced

Avocado, sliced

Sharp cheddar (or other cheese)

Mayo

Crusty sour dough, white or wheat bread

Instructions:

1. Wash hands frequently when dealing with raw pork!!!

2. Make bacon in skillet as you prefer.

3. Remove excess oil with towels.

4. Assemble:

--bread with mayo

--lettuce

--tomatoes

--3-4 slices bacon, cooked!

--1-2 slices of cheese

--avocado slices

--top with bread

5. Lunch is ready!