Seriously the best gluten free sour dough grilled cheese sandwiches!
Grilled Cheese 3 Ways with Bread SRSLY gluten free sourdough:
Fig and Brie
Ingredients:
– 2 pieces Bread SRSLY sour dough
– Dried Figs, soaked, dried, and halved. When in season, use seared fresh figs.
– CHEESE: Your favorite! We used: Wellspring Creamery Goat Milk Brie, Applegate’s sliced Havarti cheese, Midnight Moon goat cheese NOTE: Wellspring Brie is a Whole Foods Market brand of goat brie. Woolwich Dairy goat brie is delicious too.
Butter: Goat or pasture raised Cow (we used goat)
1 small skillet
1 lid
Method:
Prep sandwich:
- Toast bread until heated, but not browned.
- Slice cheeses, Midnight Moon and brie, to fit bread, set aside
- Heat skillet on medium high heat
- Butter lightly toasted bread
- Place 1 slice of bread, buttered side down in pan.
- Add first layer of cheeses, top with halved figs, add second layer of cheeses
- Place second piece of bread on top, buttered side facing up.
- Cover pan for 2-3 minutes, check to make sure bread isn’t burning.
- Flip sandwich, cover and cook another 2-3 minutes or until all cheeses are melted
- Wait a two minutes to slice, then serve.
Caramelized Red Onions and Pepper Jack
Ingredients:
– 2 pieces Bread SRSLY sourdough
– CHEESE: Your favorite! We used: Pepper Jack cheese, Midnight Moon goat cheese
– ½ red onion, sautéed until browned and caramelized
– 2 Tbl olive oil
Butter: Goat or pasture raised cow (we used goat)
1 small skillet
1 lid
Method:
Prep sandwich:
- In small skillet slice red onion and sauté in olive oil. Remove from pan into small bowl and set aside. DON’T CLEAN SKILLET.
- Toast bread until heated, but not browned. Set aside.
- Slice Midnight Moon and pepper jack, set aside
- Re-heat skillet on medium high heat
- Butter lightly toasted bread
- Place 1 slice of bread, buttered side down in pan.
- Add first layer of cheeses, top with caramelized onions, cover onions with second layer of cheeses
- Place second piece of bread on top, buttered side facing up.
- Cover pan for 2-3 minutes, check to make sure bread isn’t burning.
- Flip sandwich, cover and cook another 2-3 minutes or until all cheeses are melted
- Wait a two minutes to slice, then serve.
Grilled Butternut Squash and Three Cheeses
Ingredients:
– 2 pieces Bread SRSLY sour dough
– CHEESE: Your favorite! We used: Humbolt Fog, Garrotxa, Applegate’s Munster
– Grilled butternut squash
Butter: Goat or pasture raised Cow (we use goat)
1 small skillet
1 lid
Olive Oil for basting or pan searing butternut squash
Method:
Prep sandwich:
- Peel butternut squash.
- Slice ¼ “ 8-10 pieces. (Use the long neck of the squash. There are no seeds it’s all meat)
- Grill, broil or sear your butternut squash until brown and softened.
- Toast bread until heated, but not browned. Set aside.
- Slice brick cheeses and size to fit your bread. Set aside.
- Re-heat skillet on medium high heat
- Butter lightly toasted bread
- Place 1 slice of bread, buttered side down in pan.
- Add first layer of cheeses, top with grilled butternut squash, maybe some grilled onions, cover with second layer of cheeses
- Place second piece of bread on top, buttered side facing up.
- Cover pan for 2-3 minutes, check to make sure bread isn’t burning.
- Flip sandwich, cover and cook another 2-3 minutes or until all cheeses are melted
- Wait a two minutes to slice, then serve.