Last weekend I was hungry and decided to make a sandwich... then I realized I had some leftover fontina cheese from the strawberry preserves and decided to get a little fancy. The result was one of those delicious little meals that's so good you find yourself two bites away from being finished and still just standing in the kitchen. Am I the only person who does that? Anyway, I know making a sandwich isn't rocket science, but just in case you'd like to try something similar, here's how I did it...
Ingredients:
- sourdough bread
- fontina cheese
- basil
- tomatoes
- butter or olive oil
Spread a little butter or olive oil on your bread and stack the sandwich. Cook the sandwich on very low heat to ensure that the cheese melts perfectly and the bread browns nicely.
Such a delicious combination...
Sooo... what are your favorite grilled sandwich ingredients?
That. Looks. SO. GOOD. YUM!
ReplyDeletexo Kayla
Thanks, Kayla!
DeleteWow! That looks delicious! I will have to try that!
ReplyDeletexo Krystin
Thank you, Krystin!
DeleteI am so happy to hear that someone else eats their grilled cheese with basil! I've always felt its never quite complete without tomato, basil and a little mustard. However, have you tried grilled cheese with apples? I usually pair my apple grilled cheese with gruyere cheese and a side of arugula salad and it is absolutely amazing.
ReplyDeleteThat sounds really, really good. I'll definitely be trying that. Thanks, Alana!
Deleteo yum, o yum!
ReplyDeletegrace
http://herumbrella.com
Exactly! Haha. I think I need to make these again this weekend.
DeleteCan't get over the yummy cuteness of your blog!
ReplyDeletexo
http://allykayler.blogspot.com/
Thanks, Ally!
DeleteLooks de-lish + and I love the simplicity just 4 ingredients -- perfect.
ReplyDeleteWye
Yesss! Gotta love simple recipes. I bought a "4 ingredient recipes" cookbook at a yard sale this morning!
DeleteOhhh that looks incredible!
ReplyDeleteWow it looks so delicious! Is fontina cheese closer to parmesan? I'd like to try it!
ReplyDeleteIt's not quite as sharp as parmesan and it's much softer. I think brie would be a nice substitute.
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