Monday, August 13, 2012

The "Ultimate" Grilled Cheese Recipe

I don't know about you, but I am a big sandwich fan... Luckily for me, there's a lot of places to get a great sandwich in Richmond Virginia. Some of my favorites are at Black Sheep, Joe's Inn, Harrison St. Cafe, Crossroads... the list goes on. 
One of my favorite things to do once I find that special sandwich is recreating it at home. This week I wanted to share with you one of my favorites from Crossroads, which is actually a panini. It is called the "Ultimate Grilled Cheese" and it is just the best. Theirs is made on fresh Italian bread, with sun-dried tomato dressing, tomato, cheddar, swiss, swiss-american and feta cheese. The bread ends up nice and toasty while the cheese melts in your mouth; all of the flavors combined is just heavenly... my mouth waters just thinking about it! 
I tweaked the recipe a tad and it came out wonderful!

Here's what you need:
Fresh, Crunchy Loaf of Sour Dough Bread
Roasted Red Pepper Vinaigrette (mine was from Kraft)
2 Slices Cheddar
2 Slices Provolone 
2 Slices of fresh tomato OR a couple slices of Roasted Red Pepper 
Feta Cheese crumbles, about 2 tbsp.
Couple dashes of Sriracha (optional)
Salt & Pepper
1. Lay out your tomato slices on a paper towel. Gently pat them dry. Add a dash or two of salt and pepper to each and then flip onto a new paper towel. Add a couple dashes of salt and pepper to the other side and let sit for a couple minutes. Or if you're using roasted red pepper, take the peppers out of the jar, lay it on some paper towel, and gently pat dry. Let either tomato or red pepper (whichever you decide, both are delicious with this sandwich) sit and dry out while you make the rest of the sandwich. This step is to get some of the juice out so that it won't make your bread soggy.
2. Toast the bread slices so they're just a tad crispy. Then add the vinaigrette to cover one side of one of the slices of bread. Make sure not to add too much so that the bread doesn't get soggy, but enough to cover the entire slice.
3. Add a couple dashes of Sriracha to the other slice of bread. This step is completely optional, however Sriracha always adds a nice heat and great flavor.
4. Add two slices of provolone to one slice of bread and two slices of cheddar to the other.
5. Add your tomato or roasted red pepper to one side of bread.
6. Crumble feta cheese on top.
7. Close up your sandwich place it in your panini maker. I spray a little canola oil on each side of bread, but that's optional as well. Grill until the cheese has melted. If you don't have a panini maker, you can heat it up in the oven or over the stove. Once the bread is crunchy and the cheese has melted, it's ready to enjoy!
Photo by Christin Child
YUM! My sister and I paired this sandwich with a delicious creamy tomato soup. I'll be sharing that recipe shortly. :)
What restaurant makes your favorite sandwich? Do you ever try to recreate it at home? 
<3 Lauren