Adult Grilled Cheese Panini (Toasties) revisted

Cooking at the cottage means simple recipes using fresh ingredients. I don’t want to be in the kitchen any longer than I have to. Don’t get me wrong, I adore cooking but I also adore this view:

This is the view looking out into the lake from our little bay.

Several years ago, our dear friend Barb (Profiteroles and Pony Tails) and her then beau (now hubby) came up to our cottage, The Upper Deck. We traded off days for cooking and for one lunch Barb made this excellent grilled cheese sandwich (Toastie)! We’re not talking about a processed cheese slice slapped between two slices of Mungie-cake white bread. No, this is a serious blend of cheeses with a splash of whiskey or cognac and some delicious green onion thrown in for good measure. Believe me, when I say: once you have this grilled cheese, you will NEVER want any other.

I posted this recipe originally in March 2009 and it was a bit of a sore spot because a named magazine asked to use my photo in a grilled cheese story but since I was relatively new to blogging, I wasn’t paying attention to the comments, so I missed out! Sigh. The flavour of the whiskey or cognac is essential, the cheese blend is entirely up to you, but I suggest hard cheese and not soft like goats cheese.

Adult Grilled Cheese

Serves 2

Ingredients:

• 125-150 g shredded cheese, in total
• 1 tbsp butter
• 2 slices sourdough bread, use this recipe
• 1 green onion, thinly sliced
• 2 tbsp cognac or whiskey

Directions:

1. Combine shredded cheeses, green onion and cognac and mix well.
2. Butter one side of each bread, lay one slice buttered side down and top with the cheese mixture. Lay the other side of the bread on top, buttered side up.
3. Heat a grill pan and place sandwich on top, lay a weight over it (I used 3 cast iron pans but I put a piece of parchment on top of the sandwich first).
4. Grill until cheese has melted. Cut sandwich in half and serve with celery sticks and homemade salsa.

Notes:

• For this sandwich, we used Applewood Smoked Cheddar, Extra Old Cheddar and Mozzarella.
• We have also used Mozzarella, Gruyère and white Cheddar, the combinations are endless. It is nice to use a stringy cheese for this type of sandwich.
• You could also put additional cheese on the exterior (omit butter) and instead of grill, lay a piece of parchment down in a cast iron frying pan and cook, repeat for other side. See instructions from my dear friend Lorraine, here.

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