My love of grilled cheese goes way back to when my brother and I spent Summer days at home and we had to fend for ourselves. It was either PB&J or grilled cheese. My parents gave us particular orders to not order out and to not use the oven (someone once caught it on fire -- that someone is me) so we stuck with the basics - sandwiches. Served with chips or soup, it's hands down one of my favorite meals.
This past week was one for the books in our household. C came down with a vicious virus causing us to be stuck at home more days than usual. Come Saturday, I wanted a feel good meal and that's when I decided to whip a grown up version of my childhood favorite. The ingredients are basic yet yield a tasty lunch that leaves you full and satisfied.
Grown Up Grilled CheeseIngredients
2 slices of American Cheese
6 oz of lunch meat (we used ham)
4 pieces of Artisan style bread
1/2 cup of European Extra Virgin Olive Oil*
1/4 cup of minced garlic (or less if you don't like garlic as much as us)
Mix the EVOO and garlic together. Using a brush, cover each piece of bread with the garlic oil mixture. Assemble your sandwich, adding cheese and ham to your bread, in your pan and cook for 2-3 minutes on each side.
The end result is the perfect combination of traditional ham and cheese with a crunchy garlic bread. It's delicious and I am always quick to regret not making myself more. Paired with soup, our favorite is potato, and you have yourself a hearty lunch or a quick and easy dinner on nights when you have little to no desire to spend too much time in the kitchen.
And while I know many of you use butter or margarine when making grilled cheese, I am here to say that you are missing out by not using European EVOOs. From the start of the olive tree to the time you hold the bottle of a oil in your hand, you are getting the finest olive oil available. The type of tree and harvest of an oil makes a huge difference, too. Depending on the location and time of harvest, your oil is a one of kind creation where the taste can be mild and buttery to fruity and nutty. We currently have 4 different types of oils on hand in our pantry because I love experimenting with EVOOs in soups, on meat and veggies, on my grilled cheese. The options are endless.
This month has proven to be quiet diverse when it comes to what we've been eating. From grilled cheese to chicken with black beans and corn to Italian chicken sandwiches, we've branched out and tried so many new dishes. Here are 5 new recipes we've tried in June that receive 2 thumbs up.
Rotini Bake -- very much like a baked ziti
BBQ Chicken Sandwiches -- I think the addition of the Italian dressing is a surprisingly genius idea
Honey Ham & Veggies -- such a simple meal
Chicken with Black Beans & Corn -- this uses Rotel and well, I there is nothing ever wrong with that
Italian Chicken Sandwiches -- Mississippi Chicken on a bun... delicious
In July, I want to create a stock of freezer meals. 6-8 meals that I can prep at once and then serve throughout the month when I need something that takes little to no work come dinner time. Think crock pot meals. Please share your recipes in the comments below. We are pretty much game for anything (minus fish).
Today I'm joining 3 other bloggers -- Come Home for Comfort, Polka-Dotty Place and Cup of Tea -- to share some of our favorite meals from this month. Be sure to visit each lady and find some new meals to add to your rotation.