Comfort food, mmmmm! Especially on a day like this here in Atlanta where the weather is cool and the rain looks never-ending. The cloudy overcast screams out for you to go back to bed, wrap up in the covers and click the remote ’til your heart’s content. But topping off this scene with your favorite comfort food…. is the cherry on top!
Food items such as spaghetti and meatballs, macaroni & cheese, chicken pot pie, and meatloaf with mashed potatoes and gravy (for you must dip the meatloaf in the mashed potatoes…duh!), are only a snippet of vittles one longs for when feeling a bit ‘under the weather’. But my absolute favorite comfort food is the classic tomato soup and grilled cheese! Of course it all started with my mom who whipped this up for me as a child- and might I add can still to this day make the best ‘classic’ grilled cheese sandwich in the world! My hubby and younger sister have also blessed me with their special versions in efforts to pick up my spirits when needed- and it has ALWAYS done the trick.
Being the GourMaven that I am, I am always on the hunt for a twist of the classics. Now I have added a bit here and there to jazz up my own grilled cheese sandwiches from time to time with a tomato and mushroom here, and a slice of turkey and basil there- but wouldn’t that be a round-about version of a pattymelt? Aha! Not necessarily. The magazine and website that depicts my style with food best, Epicurious, has released one of their most fantastic-looking, seemingly palate-pleasing versions of the old classic standby and have titled it accordingly ‘Ultimate Grilled Cheese Sandwich’. Now it is my duty to encourage you to try it as is, you might like it! However, some ingredients included may not your taste buds desire. For that reason, create your own! When you make it your own, there are no wrong ways- only your way!
* There’s also a neat shopping list guide below for this recipe, Enjoy!
Check out the link here:
Or peep it below!
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices (each about 7×3 1/2 inches)
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)
Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.
Make it a great ‘comfort-food’ tasting day!
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