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I believe this sandwich could be a turning point in my life, marking the start of an exciting new relationship with mustard and pickles. I have never been a huge fan of mustard, and hesitated to put a bunch on this sandwich, but I did it anyways, and am sure glad I did! The mix of mustard and pickle, with the Swiss cheese, and all the hearty meat was so great!
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I know this recipe isn’t much different than an actual Cuban sandwich, so to rocket it into grilled cheese territory I loaded it up with Swiss cheese! Cheese on the bottom, cheese in the middle and cheese on top! Gluing all those wonderful ingredients together into a beautiful, beeautiful sandwich! Praise Cuba!!
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Posted in Cheese, Dinner, grilled cheese, left overs, Lunch, National Grilled Cheese Month, Pork, Sandwich
Tagged 2013, april, cheese, cuban, cuban grilled cheese, Grilled, ham, Mustard, national grilled cheese month, pickles, Pork, Roast, Sandwich, swiss
Another day, another grilled cheese! And a fine one at that! Juicy mushrooms, encompassed in stringy, melted swiss cheese. MMM MMM! Sauteing whole mushrooms, rather than chopping or slicing them, gives this sandwich some great meatiness as you bite into it, getting a big juicy mushroom, mixing with the swiss cheese flavour! Soo good!
Posted in Cheese, Dinner, grilled cheese, Lunch, National Grilled Cheese Month, Sandwich, Vegetable
Tagged 2013, april, cheese, Grilled, melt, mushroom, national grilled cheese month, Sandwich, swiss
I must admit, I was expecting this weeks recipe to be the popular boeuf bourguignon, but maybe that will be next week for the big finale! Of course, receiving a recipe with scallops was no disappointment as I LOVE seafood and scallops are no exception! As usual the recipe did not disappoint, making for a rich and delicious appetizer that left me craving more (as good appetizer’s should!).
Posted in Appetizer, Cheese, Dinner, Fish, JC100, Seafood, Side
Tagged cheese, Chives, Garlic, gratinee, gruyere, herb, jc100, julia child, mastering the art of french cooking, scallops, shallots, swiss, week 14, white wine, wine
It has finally arrived…the infamous Souffle!
I knew at some point during JC100 this recipe was going to show up in our inbox, and though slightly terrified, I was very excited to try my hand at it! Now I’ve gotta have a little sympathy for the poor old souffle, it’s gotten a pretty bad rep as being a difficult dish to make, but it really is quite simple and I can happily say mine turned out wonderfully! (Admittedly, I have never had a souffle, but after researching a little I think the flavours and textures were spot on!)
Posted in Cheese, Dinner, Egg, JC100, Side
Tagged baked, cheese, child, egg, egg white, french, gruyere, jc100, julia, mastering the art of french cooking, savoury, souffle, swiss, the way to cook