Margarita Grilled Cheese Sandwich for a taste of #Grownupsandwiches
March, 2017 · By Coryanne Ettiene
I’ve partnered with Cobblestone Bread Co. to create this post. Enjoy!
For me, a grilled cheese is a love letter dished up on 2 perfectly sized slices of bread. Not enough butter, too high of heat, wrong proportion of cheese, or even the slightest distraction can end up with a sandwich that lacks passion, and equally important, taste. A grilled cheese should be savored, not rushed. It should be patiently prepared with intent and purpose to swoon your taste buds and offer delight in simple indulgences.
As the weather warms and my desire for tomato bisque fades, my grilled cheese takes on a new life. Moving from the classic cheese on toast style, to something that tastes more like a pizza margarita. Made with bakery style Cobblestone Bread Co. Million Dollar White Bread, fresh mozzarella and oven-roasted tomatoes.
Regardless of the oozing tomatoes, and the gooey mozzarella cheese, once toasted, the bread holds everything in place, so every bite is as good as the next.
2 Slices of Cobblestone Million Dollar White
6 Cherry Tomatoes
1 Teaspoon of Salt
Pinch of freshly ground black pepper
4- 6 thin slices of fresh Mozzarella cheese
4 fresh basil leaves
2 tablespoons of unsalted butter, room temperature
- Line a baking sheet with parchment paper and toss the tomatoes onto the sheet, sprinkle with salt and bake at 400F until they begin to burst. Once burst, remove from heat and allow them to cool to rest while you prepare the sandwich.
- In a medium size frying pan, add 1 tablespoon of butter and slowly melt on medium low heat. Once melted, lay the bread flat and allow it to soak up the butter, then add half of the cheese and turn up the heat to medium, slowly browning the bread and melting the cheese at the same time. Once golden brown, remove from heat and place the browned slice on a clean baking sheet lined with parchment paper and repeat the process for the second slice of bread.
- Once both are browned and positioned on the baking sheet, place the sheet in the oven and cook until the cheese has melted.
- Remove the sheet from the oven, top one slice of toast with the burst tomatoes, the other with fresh basil, and then bring them together to form a sandwich. Slice down the middle before serving.
The result is a soft, sweet, crunchy, buttery, sun blushed bit of summer made all the more brilliant by fresh Cobblestone bread. Filling enough to be a mid week dinner, or indulgent enough to be part of your summer brunch plans.