Why can’t they make like a two-year temporary tat. I’d totally get one of those. Like right now. Probably of a cup of PG Tips with milky vampire teeth.
What really puts me on edge about tattoos is how much I change my mind all the time. I have some sort of interest-ADD. This isn’t just about stuff that I just physically like, (Thank god I didn’t get that nautical star tattoo when I was 15 and heavily into punk rock and depression…i mean…errrrr) it’s everything. I definitely think I change my mind too often. Which, in tattoo world is a horribly scary thing, but in the food world, it’s actually pretty exciting and invigorating. Like my new fondness for roast beef. If I hadn’t changed my mind on that, this tasty little post would have never happened. Roast beef with fire-roasted red peppers, a super sharp cheddar blue and sourdough come together to create one hell of a grilled cheese and also serve as living proof that changing my mind is totally acceptable. Yep.
– 1 cup of Red Rock cheese, grated
(or some sort of cheddar-blue)
– 1.5 tbsp roasted red pepper strips
– 3-4 slices of roast beef
– 2 pats of butter
– 2 slices of pullman loaf
I’m not sure if people who don’t work with cheese for a “living” (is that what I’m calling it these days?) know what a cheddar blue is but you have to try it. It’s basically a piece of aged cheddar that’s been injected with some bacteria so that it takes on both characteristics of a mild blue cheese and a sharp cheddar. This Red Rock cheese, from Wisconsin, is colored with thee annatto seed which gives it a deep orange, almost red, hue. It’s da bomb and pairs excellently with roast beef.
So to begin, sprinkle on half of this goodness that they call Red Rock onto a slice of bread.
Then pile on some slabs of roast beef.
Oh hey there, you’re looking a little rare today, just like I like you.
And add some roasted red peppers to lighten the mood. I think these little strips really brighten up the sandwich and make it not so rich and heavy. And they’re pretty! Yay for pretty things.
Pile on the rest of the cheese that you have left. I said you’ll need a whole cup of cheese mainly so that you can taste it and make everyone around you taste a little nibble. That’s what I always do.
Smack on the top piece of bread and give it a little smush to make all the tasty things get more compact.
Turn your heat to medium low and melt one little pat of butter all around. Add in your creation and dab the other butter on the other side. This will help soften it up and make it easier for spreading when you’re about to flip it.
After about 6 minutes, it should be getting all nice and crisp, at which point you’ll smear that little pat of butter all over your bread and flip the sandwich. Let it cook until it gets all pretty on the other side and then take it out of the pan.
Then LET IT CHILL! Not like get cold, but like give it a second before you bite in. The cheese needs to set, remember? I always tell you this and you never listen. That’s why you have all those wei
rd burns around your mouth. C’mon. Get yourself together.
Cheers to new food-likes and unavoidable indecisiveness. Oh that reminds me, what about getting a piece of fried chicken with hot sauce hearts dripping off of it?
I would love to hear about your tattoos, if you have any. I need advice or more legitimately, help.