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Old 06-06-2015, 12:03 PM   #31
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Originally Posted by Zhizara View Post
Addie, I've tried them all that I could get ahold of. Fortunately, provalone slices are available that give a nice flavor. I'd use cheddar, which I can easily taste, but it just doesn't go with a lot of things I eat.

I'm glad I can really taste cheddar and it fits into a lot of things, but I'd rather use the provalone on hamburgers or sliced chicken breast sandwiches.
Z, I used to turn my nose up at American Parm, Romano and Asiago cheeses. If they weren't imported from Italy, then I wouldn't even consider them. Provolone was another one that had to be imported. But these past couple of years I have been finding some local cheeses that are just as good if not better than the imported.

It dawned on me that here I am always preaching "Buy American" and I am not practicing what I preach. So little by little one cheese at a time, I was introducing myself to American cheeses. And also some cold cuts. Such as Mortadella, Salami, Pepperoni, etc. I realized I had been brainwashed growing up in an Italian neighborhood. We have some great American food artisans.

When I worked in the bank employees cafeteria one of my jobs was to order the foods from Sysco each week. The head chef would tell me to put an item on the list and I would order the groceries twice a week. Ninety percent of the foods ordered were American produced. All the cheeses and cold cuts. American grown plum canned tomatoes, and so much more. If there was a foreign made food item, there was an American made one just as good, if not sometimes better. So now I practice what I preach. "Buy American."
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Old 06-08-2015, 11:57 AM   #32
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I have the same problem--I don't eat bread, but every now and again, I want a grilled cheese. I have found that using large portebello mushrooms and stuffing them with grated smoked cheddar, smoked blue cheese, provolone, bacon, caramelized onions, chopped dill pickle, on the grill, does it for me. Not quite a grilled cheese, but the flavours of grilled cheese. Serve with favorite salsa or hot sauce.
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Old 06-10-2015, 10:39 AM   #33
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I have the same problem--I don't eat bread, but every now and again, I want a grilled cheese. I have found that using large portebello mushrooms and stuffing them with grated smoked cheddar, smoked blue cheese, provolone, bacon, caramelized onions, chopped dill pickle, on the grill, does it for me. Not quite a grilled cheese, but the flavours of grilled cheese. Serve with favorite salsa or hot sauce.
Thanks, CWS. I like the portabella idea. I've been able to manage my pimento cheese smeared on just one slice of bread so far, but of course the diabetes could get worse.

I made this last batch with extra sharp cheddar, parm and bleu cheese. It's a great combo and I'm thinking about splurging and having two slices of honey wheat bread and making a grilled cheese.

*Adding Portabellas to the grocery list*
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Old 06-10-2015, 01:36 PM   #34
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Bacon and brie... delicious.
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Old 06-10-2015, 07:13 PM   #35
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Bacon and brie... delicious.

Yes. I want some of that right now.
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Old 06-10-2015, 07:57 PM   #36
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Bacon and brie... delicious.
I'm going to have to try that. I never thought of using brie in a grilled cheese sandwich.
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Old 06-12-2015, 09:20 AM   #37
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This blog has a pdf collection of 25 different ways to make a grilled cheese sandwich.












Closet Cooking: Melty Grilled Cheese


TL--not only is Brie great in a grilled cheese, but so is soft goat cheese, Oka cheese, and Camembert. And don't forget Jarlsberg.






If you have dried cranberries on hand, soak those in water (or Kirsch), toast some walnuts, take some caramelized onion...




]
Drain the plumped cranberries. Dump the cranberries and toasted walnuts in the cup of your "wand" blender. "Whirl" them using your wand blender. Season to taste. Smear that on top of the cheese, add some caramelized onion, bacon, slap the other piece of bread with the cheese on top of that. You can also add something green before you grill the sammie.
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Old 06-12-2015, 04:13 PM   #38
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How could I forget Jarlsberg. It's what we usually use to make grilled cheese.
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Old 08-11-2015, 10:47 PM   #39
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I haven't re-read all of the posts in this thread, and don't want to take the time, as it's time to go to bed. Just wanted to share a grilled cheese sandwich that I made tonight that was spot on for flavor.

Ingredients:
2 slices whole wheat bread
butter
2 slices pre-cut Havarti Cheese
3 thin slices of vine ripened tomatoes (anyone lucky enough to have tomato plants growing)
1 tsp. basil pesto


Place the cheese, then the tomato to cover the cheese on one slice. Spread the pesto evenly on the other slice. Put together with the fillings in the middle. Butter one outside surface of the sandwich and cook in heavy pan or griddle. While the down-side is browning, butter the other side. Flip after about a minute and brown the other side.

The pesto added a sensational flavor to this sandwich. The only other thing i might add to the is thinly sliced, medium rare inside round, or sirloin, both cut against the grain, of course.

Seeeeeeeya; Chief Longwind of the North
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Old 08-12-2015, 12:23 PM   #40
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That sounds great, Chief and I have all the ingredients
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