When one of my readers asked for an Asian themed GC, it was all I could think about.  I was doing some research on Asian cheeses and didn't really find a whole lot because I was thinking that the sammie had be Southeast Asian. But alas, I found a loophole.  It's still considered Asian even if it's Indian themed(in my geographically challenged mind, at least) so I decided to use the one and only Indian cheese i knew.  Paneer. Oh and by the way I officially have no idea how to cook Indian food.  I really like it, but for one reason or another I've never really tried to make anything outside the realm of curry. So here's my take...

And here's what I used!

 Ingredients

- 2 pieces of garlic flavored naan
- 1/2 tbs garlic salt
- 2 pads real butter
- 6 slices of paneer
-1 tbs yellow curry sauce
-3 tbs marinated veggies
 (finely chop 2 carrots, 1 small cucumber,1 half      medium red onion, and combine with 4 tbs ricewine vinegar,1 tbs fresh mint, 1 ts fresh cilantro, 1 ts ground cumin, and 1 ts salt. let sit for 30 minutes)
 

 After you've got your salad marinating, go ahead and slice the cheese so it will fit onto the naan. 


Next, smear on the curry sauce.  The only reason I used yellow curry was because it was already in my fridge! I'm sure that it would be delicious with any type of curry and I really wished I had some peanut curry sauce hanging around in there. oh well.


Time for those marinated veggies!


Then another layer of the paneer.


Almost done! put the top piece of naan on top.


Now butter me up and call me a biscuit grilled cheese. oh, and add some garlic salt.


Now crank up the stove to a high heat.  Why a high heat you ask?! Well let me explain!  Paneer doesn't melt.  Because paneer is never aged it doesn't have the opportunity for the fat structure and proteins to change which is why it never melts!  I had to google this because I was a little concerned about how this was going to work.  Anyways, if you just blast the heat on this sucker, it will brown the bread and also heat up the cheese so it's nice and warm.  There's no need to let it sit for a while because no matter how long it sits on your stove, it ain't meltin'.


After about a minute the naan should get crispy and golden, like this:


Once it's like that on both sides, take it off and eat it immediately!


So although this cheese isn't melty and gorgeous like the other sandwiches, I guarantee you that there are a lot of delicious flavors going on in here AND my roomies thought it was $$$.  And i hope you will too!

xoxo,

GCS


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If you had to guess my second favorite food what do you think it would be? I'll give you a little hint, it's almost exactly like a grilled cheese but a wee bit different..... give up? Ok, alright, yeah fine i'll tell ya. The answer is mac n cheese! Surprised? haha I didn't think so but whatever.  Because I'm such a freak about cheese being melted on anything (and because my friends were wondering what the fuck i was thinking for not having posted this yet) I've combined my loves to create one special meal.  I know it's sexy but please don't do anything weird. k thanks.

So this sexy sammie is loaded with some serious goodness.


Ingredients:

-2 slices of brioche loaf
-2 pads real salted butter
-2 velveeta cheese singles
-1/2 cup left over cold mac n cheese (I used penne bc i thought it would be prettier for the sammie)
-1 tsp garlic salt



So you know how mac n cheese always gets gross after it gets cold? Well this sammie is a great solution to that problem. The first thing you'll do is to open the velveeta singles and lay one on a piece of bread.


After that you'll want to pile on the mac n cheese.  Make sure to make it sort of level so it can all cook evenly.  I, of course, was snacking on the penne the whole time but I managed to make it through with a one noodle high level and it worked perfectly.  If you were using different pasta I'm sure that it would work out just fine as well.


Super pretty right?! I'm getting hungry just making this post.  Anyway, back to the recipe.  Put the other piece of velveeta on top and eat the rest of the mac n cheese!


Almost done! Put the other piece of bread on top and turn the heat to medium and put on your pan to let it warm up.


Now that you've got it together and your skillet is heated up butter one side of the brioche and sprinkle half the garlic salt on top.  Then put it butter side down in the pan.


So I let mine cook for about a minute and a half on each side which allowed the cheese to melt, the mac n cheese to warm back up, and created a beautiful golden crust to encase this delicious gooeyness.

Because this bread is so high in fat (lots of eggs and butter) content it will brown really quickly so be careful and check it every once in a while.  After it gets nice and crusty on both sides remove it from the stove top and cut it immediately!


I hope that you're saturday night is just as exciting as mine.  You, the GC, and the mac n cheese will definitely make one hell of a threesome.  Enjoy and use protection.

xoxo,

GCS

My good friend Peter and I go to brunch EVERY WEEKEND. Unfortunately during these meals he has to listen to all my wild schemes about future endeavors. Today however, he came up with an awesome plan. He had the idea to take the original birds in a nest approach and then proceeded to blow my mind times ten by using aged gruyère, tomato chutney, and an eggy grilled on sourdough bread. Here is the lip-smacking result!



This is as easy and delightful as it looks and it only took these ingredients to get there.
-two pieces of thinly sliced sourdough bread
-one large egg
-grated aged gruyère cheese
-tomato chutney
-salted butter
-my all time favorite pink Himalayan salt



To begin we cut out a triangle in the center of the bread. We looked everywhere to find a cool cookie cutter but the weather was just so dreary we gave up and decided to cut a triangle with a paring knife. I still think it looks pretty even without the fancy shapes <3.



After that we sprinkled the gruyère on top of the bread and then drizzled the tomato chutney on top.



Then we covered the layers with even more cheese and laid the other piece of bread on top. We also decided to make a mini grilled cheese out of the triangle that we cut out.





Next we buttered the bread and placed it on the skilled which was heated between low and medium. After letting the bread warm up for a hot minute we cracked the egg into the cut-out triangle.



Let that eggy cook!



Once the egg was cooked about half way and the bread was a crusty golden brown we flipped the sammie really quick so the egg wouldn't pour out everywhere.



Once the yolk was soft and tender to the touch (we like our yolks runny) we took the scrumptiousness off the stove.



We immediately sliced that baby in half and watched the runny goodness pour out.



AND THEN, taadaa!!! we proceded to dip the grilled cheeeeee in the runny yolk and ate until we couldn't eat any more.



xoxo,

GCS