I still have a lot of tomatoes, so I’m going to be making a lot of grilled cheese sandwiches. Here are a couple of my favorites. BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter? I recently discovered that many diners use it in place of butter.
Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread
Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo. Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread. When cheese starts to melt, top with bacon and a slice of tomato. Let melt for another minute. Carefully flip one of the slices over and place on top of the other – cheese meets cheese. Yummy.
If you want a little tang:
*Same routine as above substituting cheeses
Even more tang:
Your choice of bread
Jalapeno peppers – as much heat as you can stand.
*Same routine as above substituting cheese and adding peppers
For something fresh and easy try a Caprisi salad or sandwich.
Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed. If you can.
Fresh beefsteak tomato
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this or serve it with bread on the side.
Drizzle a little balsamic vinegar. It looks refreshing and tastes delicious.
Note: Never refrigerate fresh mozzarella. It makes it hard. You can keep it in a cool place for up to a week. NOTE: Cheese never lasts that long in my house.