I LOVE grilled cheese sammies, and now I have the new Heinz Catsup made with Balsamic (I have disdained catsup pretty much up until now) to dip the corners into:
(Makes 6 sandwiches)
12 slices of thick cut Applewood smoked bacon
1 cup good mayo
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan
Sea salt* and freshly ground pepper
1 loaf of sourdough bread. sliced 1/2" thick (12 slices)
6 T. butter, at room temp.
6 oz. aged gruyere or comte cheese
6 oz. extra-sharp cheddar
Preheat oven to 400. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20-30 mins. until nicely browned. Drain on a plate lined with paper towels, and cut into 1" pieces. Meanwhile, combine the mayo, mustard, Parmesan, 3/4 t.* salt, and 1/2 t. pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with mayo mixture. Don't neglect the corners! Grate the cheeses and combine. Distribute the bacon slices on half the bread slices, and sprinkle cheese over bacon. Top with remaining bread slices, sauce side down. Meanwhile, heat an electric panini press or large griddle or skillet. Cook the sammies for 3-5 mins. until bread is toasted and cheese is melted. Allow to cool for 2 mins. Cut in half diagonally, and serve with above mentioned catsup or tomato soup. Bon Appetit!!
"Trials are the soil in which faith grows".
Carpe Diem!!!!
Love,
MM
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