Who doesn't love a good grilled cheese? The options are endless when it comes to building a cheese sandwich: ciabatta, focaccia, or sourdough? Smoked gouda, chevre, or fresh mozzarella? Grilled, broiled, or toasted? This version adopts the flavors of the summer, and is a wicked good companion to my Roasted Heirloom Tomato and Basil Bisque.
Diet: Vegetarian (for the Vegan version, omit the cheese and substitute butter with Earth Balance)
Yield: 1 sandwich
INGREDIENTS
2 slices Popeye bread
2 ounces vegetable cheddar cheese
1 1/2" thick slice of a large heirloom tomato
3 large basil leaves
1 tablespoon butter
Salt and pepper
FOOD SOURCE
Popeye bread: Great Harvest Bread Co., Grand Rapids
Vegetable cheddar cheese: Farm Country Cheese House, Lakeview
Heirloom tomato: my backyard
Basil: Ingraberg Farms, Rockford
Butter: Le President, Normandy, France (okay, this butter is my ONE exception!)
METHOD
1. Place slice of tomato on one piece of the bread. Salt and pepper the tomato slice, as desired.
2. Slice cheese and place slices on top of tomato.
3. Top with basil leaves and place top piece of bread.
4. Butter each of the two slices of bread on the outside and grill in a small pan on stove on medium heat until bread is toasty and cheese becomes gooey.
To serve, cut into quarters, strips, or any other shape that's perfect for dunking in a hot bowl of Roasted Heirloom Tomato and Basil Bisque.
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