Recently, I was lucky enough to be sent free cheese courtesy of both Kerrygold [Instagram] and Cabot [Instagram]. In honor of this free cheese, and Grilled Cheese Month 2014, I have created the series, Free Lunch. In this series, I will be creating 4 different …
Recently, I traveled to Whole Foods to see if they had any type of potato bread (mix, fresh, not fresh) to turn this awesome Daily Spud recipe into a grilled cheese. Instead I stumbled on Whole Foods’ “cheese remnant” section (which I had thought they discontinued) where I found two cheeses I had never heard of: ‘Vintage Van Gogh’ and ‘Black Pepper Bellavitano.’ From there, I decided to make two simple, quick grilled cheese sandwiches featuring these cheeses and the onion rye bread I had sitting at home. Such a great idea. Since everyone is probably most intrigued by the Vintage Van Gogh, I will start with the Satori Black Pepper Bellavitano.
A creamy Cheddar-style cheese with a unique Parmesan taste – coated in cracked black peppercorns. American Cheese Society winner in 2009! (Cow’s Milk/Pasteurized) (Whole Foods Cheese Display)
Happy belated Valentine’s Day to everyone out there. I hope everyone had a great day and a great weekend. In honor of the holiday, I went with strawberries as one of my main ingredients for this week’s grilled cheese. Seriously, how could I not? Since I was going the fruit route, I took it a few steps further adding mango to the mix, as well as a fruit salsa (strawberries + mangoes), which all were great additions. Overall, I would say that this grilled cheese turned out a lot better than I expected.
- Sliced Strawberries
- Sliced Mangoes
- Fruit Salsa (Strawberries + Mangoes)
I was originally going to make a strawberry/mango aioli, but ended up simply making a fruit salsa. The only ingredients that I added were a small amount of olive oil and salt. I mixed it up into a fine salsa (not chunky) and then spread it on the grilled cheese, both on the top and bottom.
I was going to leave it at that, but then decided, with some assistance, to include actual slices of the mango and strawberries within the sandwich. I believe that the slices are truly what made the grilled cheese as great as it was.
I have not had strawberries in awhile so having them tonight was a great treat. However, the true treat was the mango. I could probably count on one hand how many times I have had mango in my whole life. The one I bought today was extremely sweet and extremely delicious. I said last week that I need to use alfalfa sprouts much more in my cooking. Well, that is the case, but much more true for mangoes.
The only issue that I had was with the spinach. We did not need it. I am not sure if it was because we chopped it up or if the mangoes/strawberries were so sweet, but I did not taste them at all.
Finally, the Gouda was a great cheese to use for tonight’s grilled cheese. It sat in the background, allowing the fruit to be the star. I would definitely use the Gouda for a future sandwich, where it could possibly be the standout ingredient.
the grilled cheese:
fruit salsa grilled cheese: A-/B+
I believe that this was my most original recipe, including the fruit salsa, only taking cues from my mind. The other grilled cheeses I made had pieces and ingredients from other sources (sous chef/mom, internet, etc.). Therefore, while cooking this sandwich, I was very nervous that it would not live up to the idea I had in my head.
It did. Very much so.
I am not sure that I have had a “fruity grilled cheese” before, but I definitely would try more in the future, especially with various fruit salsa. This was a great sandwich and one that both my father and I enjoyed. That does not happen very often. Well done for sure.
ingredients were purchased at…
- Miles Farmer’s Market (Strawberries, Mangoes, Spinach, Gouda, Pumpernickel)