Our next DIY Thursday was dubbed “A Celebration of Cheese and Carbs” and it challenged us to come up with unique grill cheese sandwich. We had to consider the bread, the cheese and even the extras. So how did we do? WATCH OUT Cheese Porn below!
Caryl’s Grill Cheese
My bread choice was Challah, Jewish traditional braided bread that I picked up from the Harbord Bakery. I love the taste of this bread in french toast so I thought it would go well in a savoury dish too! I put down a layer of prosciutto and then topped it with Brézain – a raclette style cheese which melts easily with heat.
Pretty amazing, non? And this was just the first of three that we made!
Next up, Rachel’s Grill Cheese
She loved the idea of adding beets to a grill cheese sandwich. And how could you not top it with crumbly goat cheese. Served on dark rye it was a gorgeous sandwich and a tasty one too!
Last but not least was Victoria and her grill cheese idea was a doozy!
She decided to smother slices of sourdough with apple butter. Topped with the Gruyere and basil this was definitely a combo that I never could have imagined!
And to go with our sandwiches. Rachel whipped up a pretty awesome roasted tomato soup – FROM SCRATCH!
There was a winner this night, and it was definitely my stomach! I can not believe how delicious everything tasted! If you follow me on Facebook or Instagram you’ll notice that a lot of the comments on these pictures asked what restaurant we were at. Little did they know we made it all ourselves. It even had the one and only Mustard drooling over it:
Thanks to Rachel and Victoria for coming up with pretty amazing grill cheeses. We decided that our next DIY Thursday would also carry the “Celebration of Cheese and Carbs” moniker, but it would be a different beast… stay tuned next Thursday to find out what we made! (Or follow me on twitter, instagram, and facebook if you can’t stand the suspense)
‘Til next cheese…