Wednesday, October 1, 2014

Herb Crusted Grilled Cheese

Herb crusted grilled cheese! 

This recipe kind of evolved after my spring time Easter feast when I crusted lamb chops with a delicious herb (thyme, cilantro and parsley) Parmesan and bread crumb crust.  I had a ton leftover (makes a nice meatball filler!) but instead I used it to crust the top of the grilled cheese sammies and it was such a hit!

Your favourite bread - I used rye

Esrom havarti from Denmark from Country Cheese Company
1 tbsp of that herb/cheese mix per sandwich (recipe below)
Butter (I used homemade butter but any will do) 

Cut some nice thick slices of cheese and layer in the bread, cover with another piece and set in the panini press. I use my george forman and put the sandwich between a sheet of parchment. 
A couple of minutes before it's done slather both sides of the sandwich with butter and place it back inside the panini between the parchment. Now scoop a generous helping of that herb/parmesan mix on top and spread it out. 
Cover and let it go until it's toasty and brown (as seen in the photo)

For the herb mix:
1/4 cup grated parm (the real deal!)
1 tsp thyme 
1 tbsp parsley leaves
1 tbsp cilantro
1 splash evoo
2 slices of dried bread.

Process it all by blitzing in a blender

Serve with your favourite soup! 

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