All the talk about Vermont cheese has gotten me hungry:
Ingredients:
Pumpernickel Bread - 2 Slices per sandwich
Herb Havarti Cheese - Sliced
Shelburne Farms 18 or 24 month aged cheddar - sliced
Tomato - Sliced
Butter
Directions:
- Butter the outside of 2 slices pumpernickel bread.
- Cover unbuttered side of one slice of bread with havarti
- Add a layer of tomato
- Add a layer of the cheddar
- Place the other slice of bread (buttered side up)
- Grill over medium heat 3-4 minutes, flip, and grill other side until browned (90 seconds)
Serve with a Vermont microbrew like Magic Hat Blind Faith Ale or Hocus Pocus {only available in summer} or Otter Creek Copper Ale. Cheers.
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1 comment:
My favourite pumpernickel recipe yet! Brings back fond memories of childhood....I've always thought of grilled cheese as a comfort food in the same way others think of ice cream or chocolate.
That said, my change would be to remove the slice of tomato from the sandwich, and serve with cream of tomato soup for yummy sandwitch dipping!
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