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SRSLY Grilled Cheese 3 Ways

  • April 11, 2016
1024 954 Curry Girls Kitchen

SRSLY butternut squash FULL PLATE 1st pic

Seriously the best gluten free sour dough grilled cheese sandwiches!

Grilled Cheese 3 Ways with Bread SRSLY gluten free sourdough:

SRSLY Fig and brie 2

Fig and Brie

Ingredients:

– 2 pieces Bread SRSLY sour dough
– Dried Figs, soaked, dried, and halved.  When in season, use seared fresh figs.

– CHEESE: Your favorite! We used: Wellspring Creamery Goat Milk Brie, Applegate’s sliced Havarti cheese, Midnight Moon goat cheese NOTE: Wellspring Brie is a Whole Foods Market brand of goat brie. Woolwich Dairy goat brie is delicious too.

Butter: Goat or pasture raised Cow (we used goat)
1 small skillet
1 lid

Method:
Prep sandwich:

  • Toast bread until heated, but not browned.
  • Slice cheeses, Midnight Moon and brie, to fit bread, set aside
  • Heat skillet on medium high heat
  • Butter lightly toasted bread
  • Place 1 slice of bread, buttered side down in pan.
  • Add first layer of cheeses, top with halved figs, add second layer of cheeses
  • Place second piece of bread on top, buttered side facing up.
  • Cover pan for 2-3 minutes, check to make sure bread isn’t burning.
  • Flip sandwich, cover and cook another 2-3 minutes or until all cheeses are melted
  • Wait a two minutes to slice, then serve.

SRSLY carmelized onions FEATURE Pic

Caramelized Red Onions and Pepper Jack

Ingredients:
– 2 pieces Bread SRSLY sourdough
– CHEESE: Your favorite! We used: Pepper Jack cheese, Midnight Moon goat cheese
– ½ red onion, sautéed until browned and caramelized
– 2 Tbl olive oil

Butter: Goat or pasture raised cow (we used goat)
1 small skillet
1 lid

Method:
Prep sandwich:

  • In small skillet slice red onion and sauté in olive oil. Remove from pan into small bowl and set aside. DON’T CLEAN SKILLET.
  • Toast bread until heated, but not browned. Set aside.
  • Slice Midnight Moon and pepper jack, set aside
  • Re-heat skillet on medium high heat
  • Butter lightly toasted bread
  • Place 1 slice of bread, buttered side down in pan.
  • Add first layer of cheeses, top with caramelized onions, cover onions with second layer of cheeses
  • Place second piece of bread on top, buttered side facing up.
  • Cover pan for 2-3 minutes, check to make sure bread isn’t burning.
  • Flip sandwich, cover and cook another 2-3 minutes or until all cheeses are melted
  • Wait a two minutes to slice, then serve.

 

SRSLY butternut squash

Grilled Butternut Squash and Three Cheeses

Ingredients:
– 2 pieces Bread SRSLY sour dough
– CHEESE: Your favorite! We used: Humbolt Fog, Garrotxa, Applegate’s Munster
– Grilled butternut squash

Butter: Goat or pasture raised Cow (we use goat)
1 small skillet
1 lid
Olive Oil for basting or pan searing butternut squash

Method:
Prep sandwich:

  • Peel butternut squash.
  • Slice ¼ “ 8-10 pieces. (Use the long neck of the squash. There are no seeds it’s all meat)
  • Grill, broil or sear your butternut squash until brown and softened.
  • Toast bread until heated, but not browned. Set aside.
  • Slice brick cheeses and size to fit your bread. Set aside.
  • Re-heat skillet on medium high heat
  • Butter lightly toasted bread
  • Place 1 slice of bread, buttered side down in pan.
  • Add first layer of cheeses, top with grilled butternut squash, maybe some grilled onions, cover with second layer of cheeses
  • Place second piece of bread on top, buttered side facing up.
  • Cover pan for 2-3 minutes, check to make sure bread isn’t burning.
  • Flip sandwich, cover and cook another 2-3 minutes or until all cheeses are melted
  • Wait a two minutes to slice, then serve.

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