This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.

Strawberry, Basil, and Crispy Prosciutto Breakfast Sandwich

Ingredients

  • 1 croissant, halved
  • sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
  • 2 slices prosciutto
  • 2-3 medium strawberries, hulled and sliced into circles
  • 1 egg
  • basil leaves to taste, torn
  • honey, to drizzle

Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy. 

While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs). 

Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!

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So, big life news here: I’m about to move down to Chicago in… a little bit over two weeks. so I’m mostly going to be focused on cooking down my fridge, and sticking to mainstay recipes rather than doing new stuff. So, this blog might go dark for a little bit while I move.

That doesn’t mean I can’t dig out an old recipe that I somehow forgot to post (derp). This was a recipe I submitted a few montsh ago to a grilled cheese contest, never heard back, so I’m gonna write this up and hope for the best for the future. Because, I’m gonna be real – this is one of the most amazing grilled cheeses I’ve had, ever.

Red Black and Blue Grilled Cheese
Makes 1 sandwich

Ingredients

  • sourdough bread, two slices (I used a sliced loaf of Stella’s sourdough bread, fantastic)
  • deli rare roast beef (I used about 2 slices, do to your taste)
  • small handful of strawberries, hulled and sliced
  • sprinkle of sugar
  • blue cheese (I used several slices off of a chunk of Hook’s Blue Paradise, crumbles or slices work fine here, do to your taste)
  • butter

First, preheat your oven to 375, take your sliced strawberries, put them in a small ramekin, sprinkle with sugar, and then roast the strawberries for about 8 minutes, until they’re soft. Remove from the oven, and let them cool a bit. 

Meanwhile, take your sourdough slices, and layer between them, in order: your deli rare roast beef on bottom, your blue cheese in the middle, and the roasted strawberries and their juices on top (so that it looks similar to the photo up there). 

Take a small pan, and melt a small pat of butter over medium heat, while buttering the outsides of the sourdough slices. Once the butter is melted, add the sandwich, and grill for about five minutes on each side, until the bread is a nice golden brown and the blue cheese melts. 

And then, enjoy the gloriousness of this grilled cheese. You could also probably add a drizzle of balsamic to make it even more amazing. 

This may be one of my favorite grilled cheeses that I’ve made, ever. You can homemake the mango chutney, but honestly, it’s easier if you have it premade. And for the sharp cheddar suggested I went with a local company – Hook’s 8 year white cheddar.  The resulting grilled cheese is fucking fantastic. And plus, you get to call it the Hot Brit. Why? Because Chow said so.  And it’s just fun to say that you’re making a Hot Brit. 

Hot Brit Grilled Cheese
Makes one sandwich

Ingredients

  • bread
  • butter
  • mango chutney
  • sharp cheddar

Butter your bread on one side of each slice with butter, and then melt the remainder of the butter in a pan over medium high heat. Slather the other side of one slice with mango chutney, put it in the pan, put your sharp cheddar on top of it, and slather the other side of the other piece in mango chutney again, and sandwich it on top of the cheese and other piece of bread. Grill for five minutes on each side until golden brown and the cheese is melty. And then, enjoy the beauty.

This is a very approximate recipe, especially as originally done by areyoutryingtodeduceme, but damn if it isn’t a great nightcap to a day of cooking, unexpected fridge cleaning, and tearing apart the lid of a sealed mason jar to unwedge it from my sink disposal. There are no particulars for this recipe; use whatever beer you want (I used a bottle I was gonna use for another recipe but ended up not), and whatever cheese you want that melts well (I went with an Irish stout Dubliner cheese).  It’s also very adaptable to whatever variation you want to put on it.

Beer Grilled Cheese
Makes one sandwich, with plenty of beer cheese left over

  • cream cheese
  • dijon
  • beer
  • (optional: garlic powder)
  • bread (definitely go thick if at all possible)
  • butter
  • cheese (I went with the Kerrygold Dubliner with Irish Stout, because don’t you want some beer cheese with your beer cheese?)

Have both your butter and cream cheese out for at least a half hour before hand, to soften up.

Take your cream cheese, dijon, garlic powder (if you use it), and mix it together. You should have more dijon and cream cheese than beer, but not by much. This will leave you with a large amount of beer cheese, to be used for future beer grilled cheesiness.

Take your butter, spread about a third of it on the outside of the bread, leave the buttered sides face up, and melt the remaining butter in a small pan over medium high heat.  Once the butter is melted, take the non buttered side and spread beer cheese on it. Put it in the pan, and then layer the cheese on top of it (see pics two and three). Spread more beer cheese on the other non buttered side of the other piece of bread, and then sandwich it on top.  Flatten the bread, and then grill it like you would a normal cheese, until a golden brown.

And then, enjoy, for yea, you have beer and grilled cheese.  And you can drink the leftover beer with it for even more beerception.

Caprese is one of my favorite salads (and one of the few salads I can actually stand), period.  I’ve already done a few variants of it on this blog, but making it into what is basically an open faced sandwich is probably going to prove to be another one of those “why did I not do this sooner” things.  

Made a few changes to the original recipe – I like roasted tomatoes way more than fresh tomatoes, so I threw the tomatoes on while the bread baked, and as basil is hard to find fresh around this time of year without paying out the ass for it, I went with dried basil.

Caprese Garlic Bread
Makes 4 half loaves

Ingredients

  • 2 loaves ciabatta bread, sliced in half horizontally
  • 5 cloves garlic, minced
  • 3 T butter, softened (original recommended 4, could probably take it closer to 5 to cover both loaves)
  • 1 16 oz log of presliced mozzarella (you’ll use 9 slices, appx)
  • .5 c balsamic vinegar
  • 2 roma tomatoes, sliced
  • dried basil, salt, and pepper to taste

Preheat your oven to 400 (mine was at 375).  Mince your garlic and mix it with your softened butter, spreading it evenly across your four half loaves.  Place your mozzarella slices (about 3 should cover it) and tomato slices (between 2 to 3, depending on how much you get out of your tomato) on the buttered loaves.  Put the loaves in the oven for about 15 minutes, until the cheese has melted.

While the loaves are baking, take your half cup of balsamic, bring it to a boil, and then lower the heat to medium, so that it reduces and thickens to about half.  

Once the loaves are out of the oven, sprinkle with the basil, salt, and pepper, and drizzle your thickened balsamic over it.  And then, enjoy your awesome sammich.  Because seriously, the roasted tomato/mozzarella/balsamic combo is sent from god.