The $15 Grilled Cheese
This stacked creation was born out of Ontario-based chef Randy Feltis’s adoration for exotic cheeses and thick-cut bread. Melted in between the garlic-, parsley- and butter-seasoned loaf lies a brilliant blend of brie, aged Cheddar, Italian Asiago and Havarti cheeses. Photographer: Douglas Bradshaw; Food Stylist: Claire Stubbs; Prop Stylist: Janet Walkinshaw
Ingredients:
* 1/2 cup butter, softened
* 3–4 garlic cloves, crushed
* 1/4 cup chopped fresh parsley
* 8 slices fresh baked bread, 1/2 inch to 1 1/2 inches thick (Italian, potato, sourdough, cheese, whole-grain, or light rye bread)
* 8 slices brie cheese
* 8 slices aged cheddar cheese
* 8 slices Asiago cheese
* 8 slices havarti cheese
Directions:
In a bowl, combine the butter, garlic, and parsley. Spread on 8 slices of the bread. In a large skillet over low heat, place 2 slices of bread in the pan, butter-side down. Place 2 slices of each variety of cheese on top of the bread and cover with another piece of bread, butter-side up. Cook the first side until golden brown, then flip and repeat. Covering the pan will help the cheese melt better, especially considering the thickness of the bread. When both sides are browned, cut on the diagonal, and serve.
Café Confidential:
Dill pickles, potato chips, and ketchup go well with this monster cheese fest. But if you’re feeling creative, try adding prosciutto ham, salami, mortadella, black forest ham, shaved roast beef, or anything else that appeals to you.
Actually it is National Grilled Cheese Month, according to Woman's Day Mag. I find this a necessity no matter which month it is. This is indeed my comfort food. I prepare them on a regular basis. In fact, I had one today. Not this flavorful..but close.
Woman's Day Mag has quite a few selections to make your grilled cheese experience an adventure. You really need to check them out. I've copied and pasted a few of them myself for future....comfort food days. RD
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