Thursday, May 26, 2011

Our Latest Creation...

Hattie, our little foodie!

It has been a wonderful few weeks since our baby girl joined our family! We can tell she's already a foodie because she really loves her milk and is growing like a weed! Please excuse our absence the past couple weeks, and probably for a few more to come. We're just enjoying our little family!

When we come back, we'll have new recipes, as well as a product review and giveaway, so stay tuned!

Monday, May 2, 2011

Grown-up Grilled Cheese Sandwich

For a last "hurrah" before our foodie baby comes, Stew had the idea to do a little "babymoon." He had the whole day planned, from the time we woke up to the time we went to bed. One thing we did was make lunch, "lindstewfoodies style." We'd been watching the show "America's Next Great Restaurant" (talk about a show made just for me—food + design?!), and one of the contestants on the show had the idea for a grilled cheese restaurant (we both wanted him to win, but sadly he didn't).
Stew, being the creative guy he is, decided this would be a fun lunch (especially because I've upped my grilled cheese intake since being pregnant). He found a picture (recipe NOT included, from Martha Stewart here), secretly bought all the ingredients, from the Dijon mustard to the sourdough bread (thank you Kneaders!). I was very impressed.

It was such a flavorful sandwich!!

We couldn't quite "grill" our sandwiches, because of the type of bread we used, so we just broiled them in the oven, and they were still great! However, I think to be a "grilled cheese" we should have used double the cheese...our sandwiches were more like a grown-up BLT...but still fantastic! Even though neither of us love Dijon mustard, we both thought the tang added a lot on this sandwich!
Next time you need a change from the regular grilled cheese, make this! You won't be disappointed!

BLT Grilled Cheese Sandwich

Loaf of artisan sourdough bread, sliced
High quality sharp cheddar cheese
(Stew splurged on the cheese, and it was so worth it!)

Dijon mustard
Turkey bacon
Avocado, sliced
Tomatoes, sliced
Black pepper

Cook bacon in a skillet. Set aside.

Turn on broiler (500ยบ F), panini press, or skillet for grilling. Spread Dijon on one slice of bread. Layer tomato and avocado slices on top.

Sprinkle black pepper on top of avocado. Place bacon, about three slices per sandwich (depending on bread size), on top of avocado. Top generously with cheese slices.
If broiling, place in broiler, along with bare bread slices for tops, until cheese is melted and bubbly (watch carefully).

If grilling or pressing, top with second slice of bread and grill until bread is golden brown and cheese is melted.
Top broiled sandwich with second slice of bread. Cut in half and enjoy!!