Written by Adam’s wife, Danielle
The Vikings won! I know I am thrilled and I am sure all of the other Vikings fans are as well.
This week the Vikings are playing the Colts who are pretty even with wins and losses. Hopefully the Vikings will take them down in order to try and secure a spot in the playoffs. If the Vikings do not win, a shot at the playoffs may not happen for them but I am going to think positive thoughts and send good vibes their way.
Previously we discussed one twist on a childhood favorite when I made peanut butter and jelly cupcakes back in week three and this week, we are putting another twist on a childhood favorite, grilled cheese sandwiches.
Grilled cheese is always amazing. It is such a simple sandwich and yet, always one of the best you make. I think the best thing about grilled cheese sandwiches is that you can change them up in so many ways using different cheeses. Generally, American cheese is used when making these sandwiches but being an adult with a fancy palate, I like to switch up my cheeses.
Knowing that I was going to put pesto on this sandwich as a sauce, I knew I wanted Italian cheeses to choose from. Obviously, mozzarella was number one to go on the sandwich. For my second cheese I really wanted provolone, and I highly suggest using it, but there is no way I was going to be able to get Adam to eat provolone cheese.
After doing some research, I pick gruyere cheese because it is compared to a mild Swiss (another cheese Adam won’t eat) and a mild Swiss was compared to a mild provolone. I basically played six degrees to Kevin Bacon and picked a cheese. The gruyere was a perfect choice bringing just a touch of sharpness to the sandwiches but not overpowering the pesto or mozzarella.
The only bad thing about the gruyere is that it came in a hunk so I had to slice it myself and I didn’t slice it thinly making it a bit tough to melt. In the end, I covered my pan to create a heat dome that had the cheese melted in no time at all.
Adam and I love pesto so the mix of the pesto with the cheeses was quite delightful. In the end you really should allow your sandwich to sit for a couple of minutes before you dig in but the smell was so tantalizing and we were so hungry, I cut the sandwich right open to take pictures so we can eat. As you can see by the pictures, a ton of the cheese instantly oozed out of the sandwich and on to the plate but you know what? I do not even care that my pictures are not that great because this sandwich is too damn good to mess around.
Please let me know what you think or the even how you make your grilled cheese sandwiches by commenting below, I love when Adam tells me I have a comment, and I respond to all of them; it is the simple things in life that keep you happy. As always, do not forget to follow Adam on Twitter at (@Str8_Cash_Homey) for all your Vikings news.
Pesto Grilled Cheese
(Makes 4 sandwiches)
- 1 loaf of bread, sliced into 8 thicker pieces
- We used ciabatta, but you can use your favorite type of bread
- ½ cup pesto sauce
- 8 slices of mozzarella cheese
- 8 slices of gruyere cheese
- 2-4 tablespoons butter
- Spread your pesto sauce on the inside of both slices of your bread, about 1 tablespoon per slice
- On four slices of bread, layer your cheeses using two slices of mozzarella and two slices of gruyere per slice
- Place your remaining slices of bread on top of the cheeses, with the pesto side down, meaning the pesto is on top of the cheeses
- Spread butter on the outside of the sandwiches and toss any extra butter in a frying pan to melt on medium heat
- Once the butter has melted in your frying pan, place your sandwiches in, grilling for about 8-10 minutes on each side. Since the ciabatta bread is thick, it will take longer than normal to grill and get the cheeses melted
- In the last 2 minutes of grilling, cover your frying pan in order to allow your cheese to fully melt
- Allow the sandwich to cool about two minutes to get the cheeses to set