Thursday, May 26, 2011
Monday, May 2, 2011
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!!
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!)|
Cook bacon in a skillet. Set aside.
Turn on broiler (500º 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!!