There has been some debate here at the R-BAR offices over what constitutes a Grilled Cheese vs. what makes a Melt. To that, I say, "Tomato Soup, Tomahto Soup". We'll leave it to you decide, but one thing is clear, these recipes are the perfect combination of comfort and gourmet for all of your upcoming busy weeknight dinners and lazy autumn Sundays. As always, we pair them with ingredients that can be found right here in Berks County, PA. How lucky we are to have local farms, markets and food artisans putting their heart and soul into their crafts every day so we can have an over the top taste experience beyond anything we could purchase at the grocery store!
Turkey and Brie Grilled Cheese
(Pilfered from www.dizzybusyandhungry.com)
Cranberry Mayonnaise Spread:
- 1/3 cup whole cranberry sauce (pulse lightly in a food processor if you would like your cranberry pieces a little smaller)
- 1/4 cup mayonnaise
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 12-16 slices oven-roasted turkey breast (or leftover turkey) - Thanksgiving is on the horizon, so you can save this recipe for your turkey leftovers. Or, if you can't wait, try the turkey from Dietrich's Meats
- 8 ounces brie (1 package, cut into 1/4 inch thick slices) - Try "Thistle" from Valley Milk House
- 8 slices sourdough bread - The Daily Loaf bakes it just right
- buttery spread or butter - Valley Milk House makes their own butter as well!
Preheat the oven to 450 degree F (230 degrees C).
Combine the cranberry sauce, mayonnaise, lemon juice, and salt in a small bowl. Set aside.
Butter one side of each of the 8 slices of bread with the butter..
Place 4 of the slices butter side down on a baking sheet.
Distribute the turkey across the 6 slices, then distribute the brie.
Spread the cranberry mayonnaise spread on the non-buttered side of the remaining 4 slices of bread, then place them on top of the brie, buttered side up.
Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).
Jalapeño Popper Grilled Cheese Recipe
(borrowed from www.foodfanatic.com)
Apple Stuffed Sharp Cheddar Grilled Cheese
(stolen from www.lifealittlebrighter.com)
Sharp cheddar grilled cheese with sliced apples and a blend of stone ground mustard and fig jam
8 slices of bread
8 slices of sharp cheddar cheese
2 apples, cored and sliced thinly (a mild, slightly tart variety would work best) - you can pick your own at Weaver's Orchard
2 tablespoons stone ground mustard, brown mustard or spicy mustard - have you heard of Hempzel's Mustard? It'll get ya!
2 tablespoons fig jam - Brecknock Orchard
dash of olive oil
2 tablespoons of butter
1. Set a griddle or pan to med-low heat
2. Butter 1 side of each slice of bread
3. Whisk together mustard, jam, and olive oil
4. Spread jam mixture on non-buttered side of 4 of the slices of bread
5. Assemble one slice of buttered/jam bread, a slice of cheese, a handful of apple slices, another slice of cheese, and top off with a buttered slice of bread. Make sure buttered sides are facing out on both sides
6. Add sandwich to griddle, cook for 5 minutes or until golden brown, gently flip to the other side
7. Cook sandwich for another 5 minutes or so, then flip out onto a plate to cool down.
8. Repeat with remaining ingredients.
9. Slice and enjoy!
Now, about that Tomato/Tomahto Soup....
Sure, there are plenty of homemade tomato soup recipes floating around the internet, you may even your own favorite. But, honestly, there's a reason Campbell's Condensed Tomato soup has been a classic go-to in everyone's pantry for over 100 years. It's just hard to beat, and here's a little hack from my kitchen to yours: make it with half and half instead of water. The half and half instantly amps up the creamy factor and it's also a good way to sneak some dairy into your picky eater. (Way-Har Farms is worth the trip to load up on fresh dairy products like half and half and cheese)