I”m back! I’ve been rather busy lately, but expect more posts on a regular basis now.
I’ve been really craving a good grilled cheese sandwich lately. The other night, I came home from work all set to make one when I discovered I was out of cheese. That was a real bummer, especially when I sat down to watch the latest episode of Top Chef Masters, where the Quickfire Challenge asked contestants to create —grilled cheese! Reluctantly, I had to wait a day until I was able to stop after work and plan my own perfect grilled cheese. Although I’m a big fan of the traditional cheesy, melty, buttery grilled cheese using Kraft slices, sometimes you just have to have something a little more grown up and flavorful. So I decided to buy apples, sharp Cheddar cheese slices, and a little bottle of imported black truffle oil. The truffle oil was a little bit of luxury that I decided to splurge on. However, no matter what’s on my grilled cheese, I always cut it diagonally, like my grandmother always used to do for me.
I love the combination of Cheddar and apples. I chose a sweet yellow apple, Golden Delicious, which is not only my favorite variety, but would balance the tang of both cheeses I planned to add to the sandwich. That’s right, two cheeses. The other was some shaved Pecorino Romano that I love for its nuttiness and tang. I’m a big fan of sheep’s milk cheeses on the whole.
The result was earthy and creamy meets sweet. I wound up putting in slightly too much apple, but overall, the sandwich was delicious. Sorry I don’t have any photos, but there wasn’t any good light (and my sandwich was so warm and melty!). The truffle oil and Pecorino played extremely well off of each other, and I can’t wait to use the two together in a pasta dish soon.
