Pensacola, Florida
Friday October 31st 2014

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Stay Cheesy

One ingredient that is pretty ubiquitous with comfort food is cheese.

Seriously—just take cheese, melt it and smoother it over a carb and you’ve got a comfort food on your hands.  But you don’t have to stick with the standards—you can dress up your mac and cheese and your grilled cheese. Heck—you can even marry the two together and get a super comfort food.

Here are two of our favorite creative cheesy dishes that make us glad we’re not lactose intolerant.

Mac and Cheese Grilled Cheese

The ultimate comfort food hybrid. And the perfect use for left over mac and cheese if you ever have any (we normally don’t).

1 tablespoon vegetable oil
4 slices bread, toasted
4 slices sharp cheddar cheese
1 cup prepared macaroni and cheese (use your favorite recipe or, God help you, crack open a box)

1. Heat the oil on a griddle or in a large skillet set over medium-high heat.
2. Top all the slices of toast with a slice of cheese. Spoon 1/2 cup macaroni and cheese onto two of the slices of bread and top each with one of the remaining two slices, cheese side down. Place the sandwiches on the griddle and let cook until the bread is nicely toasted, two minutes. Carefully flip the sandwiches and cook on the second side until the macaroni and cheese is warmed through and the Texas toast is golden, two minutes more. Reduce the heat if the toast is browning too quickly.

(Recipe from “The Truck Food Cookbook”; makes 2 sandwiches)

Grilled Cheese Croutons

Sure, you can keep dipping your grilled cheese in your tomato soup. Or you can make these little grilled cheese croutons and let them do the work for you.

1/4 cup unsalted butter, softened
1/4 teaspoon thyme
6 thin slices of bread
3 ounces cheddar, thinly sliced

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place three slices in the pan, buttered side down. Top with the cheese, then with the remaining three bread slices, buttered side up. Cook, turning once, until toasted on both sides, three to five minutes per side. Remove the sandwiches from the pan. Let them cool slightly, then cut them into one-inch squares. Makes about 60 croutons.

(Recipe from cafechocolada.blogspot.com)

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