With an autumn as gray and we as this one, especially on a weekend, grilled cheese and soup is just the ticket for cozy comfort on a rainy day.
Grilled cheese is one of my favorites, but it can we, well, boring. This grilled cheese recipe uses simple ingredients to create a flavorful, delicious version of this ultimate comfort food!
4 slices artisan or Farm bread (I used Pumpernickel swirl)
3 or 4 oz. Gruyere cheese, sliced thinly or grated
3 or 4 oz. smoked Gouda cheese, sliced thinly or grated
4 oz. sweet peppers, washed, seeds removed and thinly sliced into rounds
Seedless Raspberry Jam and Prune or Plum Puree (I preferSmuckers Seedless Raspberry Jam and Beech Nut prune puree babyfood.)
Salt & Pepper
Grate the cheeses, mix them up and set aside.
In a small bowl, put 2 Tbls. of raspberry jam, and 2 Tbls. of prune or plum puree. Stir together and set aside.
Wash and dry sweet peppers; remove ends and scoop out seeds (I just scooped out with a paring knife). Slice thinly into rounds.
Heat a little olive oil in a small/medium pan over med/high heat. (I used non-stick, but I also really likemy little cast iron skillet…everyone should have one in their kitchen – just make sure yours is seasoned). Saute for 3-5 minutes or till soft. Remove from heat, add salt and pepper, and put in a small bowl.
Put 2 slices of bread on a flat surface; divide puree between them and spread. Divide sauteed peppers and grated cheese between both slices, salt and pepper if desired. Top with remaining bread slices.
Reheat skilled on med/high heat with a little more olive oil. Add sandwiches and loosely cover pan with cover or tinfoil. Heat for 3-5 minutes each side until browned and cheese is nicely melted.
Grammy Pammy
Grammy Pammy’s Grilled Cheese
With delicious, blended flavors of cheese, sweet puree, and sweet peppers, this recipe is the ultimate rainy-day lunch!
4 slices artisan or Farm bread (I used pumpernckel swirl) , Salt & Pepper
3 or 4 oz. gruyere cheese sliced thinly or grated
3 or 4 oz. smoked gouda cheese, sliced thinly or grated
4 oz. sweet peppers, washed, seeds removed and thinly sliced into rounds
Seedless Raspberry Jam and Prune or Plum Puree (I prefer Smuckers Raspberry Jam and Beech Nut prune puree babyfood.)
Salt & Pepper
Method
Grate the cheeses, mix them up and set aside.
In a small bowl, put 2 Tbls. of raspberry jam, and 2 Tbls. of prune or plum puree. Stir together and set aside.
Wash and dry sweet peppers; remove ends and scoop out seeds (I just scooped out with a paring knife). Slice thinly into rounds.
Heat a little olive oil in a small/medium pan over med/high heat. (I used non-stick, but I also really like my little cast iron skillet….just make sure yours is seasoned). Saute for 3-5 minutes or till soft. Remove from heat, add salt and pepper, and put in a small bowl.
Put 2 slices of bread on a flat surface; divide puree between them and spread. Divide sauteed peppers and grated cheese between both slices, salt and pepper if desired. Top with remaining bread slices.
Reheat skilled on med/high heat with a little more olive oil. Add sandwiches and loosely cover pan with cover or tinfoil. Heat for 3-5 minutes each side until browned and cheese is nicely melted.
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Heat a little olive oil in a small/medium pan over med/high heat. (I used non-stick, but I also really like my little cast iron skillet…everyone should have one in their kitchen – just make sure yours is seasoned). Saute for 3-5 minutes or till soft. Remove from heat, add salt and pepper, and put in a small bowl.
