If I could sum winter up in 1 word, it would be NEGLECT. For reals. I mean when it’s like 2 degrees out, what else are you supposed to do besides eat rich food and lay around? It’s too cold to walk anywhere, your friends won’t leave the house, and relying on whiskey to keep you warm isn’t the best idea after 5 months of solitude. But I’m not here to bitch about the winter because who the hell cares – It’s in the 50’s today! FINALLY warm out today! Can you believe it?! I’m crying I’m so happy… I truly never thought this day would come.
Begin by mixing up some harissa mayo and spreading it onto a slice of bread.
To make the spread, just take a little mayo and add a tiny bit of harissa until you get a spiciness level that you dig. Mix it up and spread it on.
Then shred some of Marieke’s Onion Garlic Gouda and sprinkle it on top. There’s just 2 weeks left of my Wisconsin Cheese Month feature and I have to say that this company is one of my all time favs. She makes the best gouda in the whole country and I’m basically obsessed in a weird stalker kind of way.
Now get you some of the Underground Food
Collective’s pickled green tomatoes or make some yourself. They’re tart, sweet, and bright. They make this sandwich perfectly balanced.
Now just fry up some thinly cut strips of Underground Butcher’s perfectly made sopressata and put them on top. Surprisingly, this tasty salami fries up like pancetta and makes this sandwich have a nice meaty crunch that I totally wanna eat all the time.
Add some more cheese and put the top piece of bread on. Then smear the outer layers with the harissa mayo (yes, instead of butter) and get ready to grill!
Place your sandwich in and turn the heat to medium – slowly letting the pan and sandwich heat up simultaneously. YAY!
If you have one of these presses, heat that shit up and get it ready to use. I usually use this method when the sandwich is really big and it looks like it’s going to fall apart but you could use anything – a heavy cast iron skillet, a tinfoil wrapped brick, your roommates ancient computer – unplugged of course.
Once it’s heated up, gently put the press on top and let it grill away! Press it down gently to help the heat evenly disperse.
After a few minutes it should be all gooey and melty and grilled. At that point, take it off and let it sit for a sec while the flavors get all sexy and stuff. Then eat!
So if you’re not feeling super motivated today or haven’t been in a while, don’t worry. it’s completely natural for these feelings to come in waves and you shouldn’t think something’s wrong with you. In fact, it should only help you be more supportive of your friends that are in this state. Believe me, it’s contagious and by engulfing yourself in their undying enthusiasm, you yourself will be ready to make waves. SPREAD THE LOVE PEOPLE!!!
And if you follow me on Facebook or Twitter, you might know that I’ve been in Thailand for the last week. So I’m about to blow your mind with even more crazy spicy Thai-inspired sandwiches. If I can only figure out what cheese to use. So in the meantime, here’s a nice little breakfast grilled cheese that I eat on the reg when I’m hungover. Now that I’m thinking about it, whenever I eat a grilled cheese for brekkie it’s usually when I’m hungover. Yikes. Maybe i need to cool down with that, Errrrrr. But yeah, this has become a staple with some of my buddies at Mast Brothers Chocolate. I make it for them when they’re hungover, too. See, I’m not the only one, Mom.
Oh, and I might just be listening to some weird, poppy, bass-saturated, glitch hop ‘ish so things might get a little weird. I feel weird. I don’t know why I’m listening to this, I can’t stop, I’m stuck. Help.
Here’s what you’ll need, yo.
-1/2 ripe avocado, sliced
– 2 slices of multi grain bread
– 1 medium boiled egg
– 1/2 tbs of sriracha
– 1 cup of Casa Bolo Melange cheese
or any other Wisconsin Gouda
– 2 pats of butter (not pictured)
Before I left for Thailand, I represented Wisconsin Cheese at this year’s IACP convention. To show off their tasty cheeses, I grilled up about a million little grilled cheese sandwiches for all the convention goers and at the end of the day they gave me a cooler full of their finest cheeses. Yes, an entire cooler full of cheese. Just looking at it made me gain 10 pounds. Or maybe it was that I ate about half of it before I left. I don’t know, but anyway, that’s how I got this Caso Bolo Melange.
This cheese is totally cray. It’s made using three different types of milk – goat, cow, and sheep. Yes, all this goodness is mixed into one lovely, wax-sealed wedge of complex goodness. And best of all, it’s from Wisconsin. If you can’t find this type of cheese, I think Gouda would work really nicely or a mild cheddar such as Otter Creek’s Spring blend from Wisconsin. Whichever fromage you decide to use, make sure to grate it up and lay a nice hefty handful on top of one slice of bread.
Then pile on half an avocado and eat the rest. Salt it. Right now.
The avocado is important though. For some reason I think its got ultimate healing powers. It’s like nature’s butter, ya know? Creamy, soft, green, HEALTHY. Imagine Old Greg saying that but with a ripe little avocado instead of a bottle of Bailey’s.
Eggy, eggy, eggy time. Crumble up one medium boiled egg and lay it on top. If you’ve never had an egg like this before, it’s just like a hard boiled one but with a runnier center. You can do it by gently boiling the eggs for around 8 minutes. I like them better this way. Trust me, I think you will, too.
Drizzle some sriracha all over it. Bathe it in sriracha. Do it.
Did you know that the red rooster sauce you normally think of as sriracha isn’t the real stuff? Apparently a Vietnamese company took over the Thai recipe and mass produced it to the states. The rooster sauce is not what Thai people traditionally use, it’s actually this stuff – Sriraja Panich. I brought back a bottle but I haven’t opened it yet. I’ll tell you all about it in a new post soonsies!
Slap on the rest of the cheese and lay a slice of bread on top and get ready for grilling.
If your butter is soft then smear it on the bread and if it’s not, then just put a dab in your grill pan and turn it to medium heat. Let it melt for a hot second and then add your sammie in. Wait ’til it gets all golden and crispy-looking and wait for the cheese to get gooey and then flip it! Remember to butter both sides, though. Duh. You know that. Why did I even mention it?
Let it rest for a second, chug a glass of water, pop some advils, and put your sunglasses on. Maybe even put on some makeup. I don’t know, whatever makes you feel better. When you come back, the sandwich should be cool enough to eat and the cheese should be the perfect temperature. Chow down my friends.
So I hope my long break of not posting won’t deter any of you from checking the website more often. I’ve got three more sandwiches in the vault so it should be one post a week from now on. That is unless I get sucked into the computer or some West Coast electronic version of Hackers from the nintendo generation. Wait, what did I just say?