It's National Grilled Cheese Month! Really!

Just in case you don't have this marked on your calendar, I feel it's my duty to let you know about this fantastic, month-long holiday. Mmmm. Cheese.

For the past couple of years, I've been doing Grilled Cheese Night with any of my family who happen to be in the area. Each year, a favorite or two from the previous year gets to make a comeback. We make several different varieties of grilled cheeses, cut them into quarters (or whatever makes sense based on the size of the bread), then eat and rate. Grilled cheese purists would be outraged at some of the additions to these sandwiches but I consider myself a pancheesual person and I accept all types and kinds of variations on the norm.

Here are the sandwiches from this Sunday:


1. Turkey and baby swiss on sourdough
2. Peanut butter, granny smith apple, and cheddar on wheat
3. Pastrami, swiss, and spicy mustard on pumpernickle
4. Prosciutto, mozzarella, parmesan, and sun-dried tomato pesto on Italian bread
5. Blue cheese, dates, and bacon on pumpernickle
6. Havarti dill on white
7. Gouda and pear on Italian
8. Butterkase on sourdough
9. Avocado, cheddar, cumin, and chipotle chili powder on corn tortilla

~erp~

Number 1 is a favorite in the Wurdibitsch house and is eaten year-round. Number 2 was a favorite from last year that came back for round two. I think the Granny Smith was too tart or I just remembered it being better. Number 3 was well-liked by everyone but made us all think of Reubens and then it was kind of sad. Number 4 was popular with half the folks and just "eh" for the rest. I think it needs a spicier meat (like pepperoni). It just seemed lacking some ooomph. Number 5 was a surprise dark horse. The blue cheese got several raised eyebrows and a couple, "I'll try it but I'm not promising anything." We thought it might be too strong a flavor for the grandgirl who was awake for the event but we were wrong. This was one of most liked sandwiches. Number 6 is like eating a soft, warm, dill pickle. Simple and delicious. Number 7 was surprisingly good, too. The pear was just firm enough to provide a little bite to the bite and the gouda (non-smoked) was perfect with it. Number 8 was boring. Butterkase is excellent by itself or melted or maybe with something else but it got lost in the crowd. Number 9 was also a nice surprise. The chipotle chili powder gave it just a little bit of a kick.

With all of that cheese, a heavy side dish would have been a disaster. I made two salads. The salad on the left is fennel, orange, and arugula with an olive oil, lemon and pepper dressing. The salad on the right is my bok choy, jicama, apple slaw. Since we had orange in the other salad, I substituted pineapple juice (and some pineapple bits) for the orange juice. I was also not that thrilled with some of my bok choy and had some romaine lettuce that needed to be used so I did half bok choy and half romaine. Tasty stuff.


Happy National Grilled Cheese Month!

Since Sunday was also my birthday, we had cheesecake, made by MrWurdi, the masterbaker, for dessert.