Savoury Dishes

Homemade grilled cheese mini series:

As grilled cheese is one of our favorite foods, we decided to create a mini-series of three drastically different grilled cheese sandwiches. 

Part 1: Brie, lemon curd and blueberry compote on sourdough bread. Enough for two sandwiches. Adapted from: www.twopeasandtheirpod.com

Ingredients:

  1. 1 cup of fresh blueberries

  2. 2 teaspoons of water

  3. 1/2 teaspoon sugar

  4. 4 slices sourdough bread

  5. Softened butter, to spread on bread

  6. 85g Brie cheese, thinly sliced

  7. 3-4 tablespoons lemon curd

Method:

  1. In a small saucepan, add the blueberries and water. Stir in the sugar. Cook over medium heat until blueberries begin to pop. Set aside to cool slightly.

  2. Spread butter on one side of each slice of bread.  

  3. Spread lemon curd on the non buttered side of two slices of bread and layer the sliced cheese on top of those.  

  4. Lay out half of the blueberries on those two sides of bread and place the two other slices on top.

  5. Cook in a sandwich press or a saucepan until golden and crispy, about 3-5 minutes.

Part 2: Gruyere and caramelized onions on sourdough bread. Makes one sandwich

Ingredients:

  1. 1/2 of a red onion, sliced

  2. 1 tablespoon olive oil

  3. 60g gruyere

  4. 1 tablespoon of butter

  5. 2 slices of sourdough bread

Method:

1. Drizzle the olive oil into a pan and add the sliced onions on medium heat. Cook until the onions have softened, about 10 minutes. Remember to stir the onions every so often.

2. Thinly slice the gruyere cheese.

3. Butter one side of the bread and flip over and add the thinly sliced gruyere. Sandwich the two pieces together with the buttered sides on the outside.

4. Cook in a sandwich press or pan until golden and crispy, about 3-5 minutes.

Part 3: Mac and Cheese grilled cheese on sourdough bread

Adapted from a recipe on allrecipes.com, the mac and cheese grilled cheese is more than enough to quell the homesickness we get for America sometimes. As far as savoury comfort foods go, this one comes pretty close to the best we've ever had. Enough for two sandwiches:

Ingredients:

  1. 8 ounces of elbow pasta or shell pasta

  2. 1/4 cup butter

  3. 1/4 cup all-purpose flour

  4. 1/2 teaspoon salt

  5. 2 cups shredded cheddar cheese

  6. 2 cups of milk or 1 1/2 cup of heavy cream

  7. Ground black pepper to taste

  8. Sourdough bread

  9. Extra butter for bread

Method:

  1. Bring large pot of lightly salted water to a boil. Cook pasta in boiling water and stir occasionally until cooked through but still al dente (about 8 minutes). Drain.

  2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth (about five minutes).

  3. Slowly pour milk (or heavy cream) into butter-flour mixture while continuously stirring until mixture is smooth and bubbling (about five minutes).

  4. Add cheddar to milk mixture and stir until cheese is melted.

  5. Spoon about 1 cup of mac and cheese onto a slice of bread, and add another piece on top before either placing it in a panini press until golden brown.