By Rachel
I made these delicious little treats to dip in our Butternut Squash Soup. I combined good quality sharp chedder, white cheddar and parmesan to get a salty, strong flavor to go with the somewhat sweet soup. I grilled them on this awesome cheddar semolina loaf of bread which turned out to be the perfect consistency for grilled cheese - it was crunchy on the outside and chewy on the inside - perfect! I am a sucker for great grilled cheese...
What you'll need:
Parmesan cheese (fresh block, NOT pre-grated stuff)
Extra Sharp yellow cheddar cheese
White cheddar cheese
Butter
Good quality bread, I used semolina, sliced about 3/4 of an inch thick
Directions:
Slice your bread about 3/4 inch thick, slicing enough for however many sandwiches you are making. Thinly slice enough of the two cheddar cheeses to make a single layer covering one side of the bread slices. Thinly slice the parmesan and put a couple crumbled pieces on the all ready sliced pieces of cheese. Put the other slice of bread on top and heat your griddle to medium. Melt a good amount of butter on the griddle and place your sandwich on. Cook for a few minutes on each side (adding butter to the griddle the first time you flip it over) until golden brown and cheese is melted.
Parmesan cheese (fresh block, NOT pre-grated stuff)
Extra Sharp yellow cheddar cheese
White cheddar cheese
Butter
Good quality bread, I used semolina, sliced about 3/4 of an inch thick
Directions:
Slice your bread about 3/4 inch thick, slicing enough for however many sandwiches you are making. Thinly slice enough of the two cheddar cheeses to make a single layer covering one side of the bread slices. Thinly slice the parmesan and put a couple crumbled pieces on the all ready sliced pieces of cheese. Put the other slice of bread on top and heat your griddle to medium. Melt a good amount of butter on the griddle and place your sandwich on. Cook for a few minutes on each side (adding butter to the griddle the first time you flip it over) until golden brown and cheese is melted.
Enjoy alone or dipped in your favorite soup - or my Butternut Squash Soup!
