**Update 3/13: Modified for gluten-free. Pictures are not of gluten-free items**
This post will be interspersed with some random flower and pumpkin pictures, because it is fall, and I like flowers and pumpkins. But this recipe has nothing to do with flowers. Or pumpkins.
Some days, when I am wading through the mire of midterms, melodrama, and stress-induced migraines, cooking seems impossible. Some days, I look at the word “skillet” in a recipe and forget what it means. Some days, I walk into my kitchen and the thought of julienne-ing zucchini or figuring out how to dice butternut squash without dying is excruciatingly painful. Some days, I am too lazy to even type up the recipe for the Pea and Goat Cheese Quiche I made like two weeks ago now.
And on those days, my friends, do we resort to ramen noodles? Do we get takeout from Subway? Do we unwrap a frozen meal and toss it in the microwave?
(Actually, sometimes we do the last one. Amy’s Vegetable Pot Pie is delicious. And organic. So I feel less guilty about it.)
Nay! Never! We are far too food savvy for that! Far too superior! Far too snobbish!
Instead of selling our souls to the fast food gods, we make grilled cheese.
Not just any grilled cheese, mind you. None of that bastardization called “American cheese.” This grilled cheese got class. Made from sharp white cheddar and Parmesan-encrusted slices of sourdough, this sandwich will have you licking your fingers in the happiest of ways. How gourmet.
White Cheddar Grilled Cheese
Serves one lazy gourmet
2 slices of fresh gluten-free sourdough or white bread
Approximately 1 tablespoon butter
1-2 tablespoons Parmesan cheese, grated ( use fresh, not pre-shredded)
Dash of gluten-free herbs like herbes de provence, rosemary, or oregano
For the salad (optional):
A handful of spring mix
5-6 halved cherry tomatoes
Your favorite salad dressing (I used Garlic Expressions)
1. Heat a medium nonstick skillet over medium heat. Spread one side of each slice of bread liberally with butter. Then, sprinkle Parmesan cheese and smear it into the butter.
2. Place one slice in the skillet butter-side down. Add slices of white cheddar and sprinkle with herbs. Place the second slice on top, butter-side up. As the bread fries, press down on top of the sandwich with a spatula. After 1-2 minutes, when the cheese has started to melt and binds the two pieces of bread together, flip the sandwich. Continue pressing and flipping until both sides are crispy and golden brown.
3. Allow to cool and then slice in half. Assemble the salad, and enjoy.
Up Next: I said Pea and Goat Cheese would be next in the last post. I’m remaking it for a pie contest on Wednesday, so maybe that will motivate me to type up the recipe. Maybe.