Friday, October 15, 2010

Let's lunch! Grilled Cheese edition

So last week I received a bit of a shock when the aforementioned Cheryl Tan tweeted me the following:

@emmacarew No problem! Love your blog. Say, wld you like to join my #letslunch group? We post lunch once a mth. Doing grilled cheese this wkless than a minute ago via web

I had seen her #letslunch tweets previously -- she and a group of farflung lunch enthusiasts all make the same thing for lunch then blog about it. And she invited ME to join this illustrious group.

So, here we are, Friday the 15th and I was not only thrilled to join, but couldn't be happier to start with one of my very favorite sandwiches: grilled cheese.

I don't normally like to mess with the classics, so this was a fairly straight forward take on grilled cheese.

I used 9-grain bread from Great Harvest -- left over from my trip to Des Moines. Smoked gouda and provolone cheeses, and finished with a brush of truffle oil -- a little tip I've been a fan over ever since the pilot episode of Gossip Girl.

Were I to do this again, I would have taken the time to shred the gouda. It took a long time to melt in these little slices.

I always start the bread in melted butter (both sides). Brushing with truffle oil gives it a nice nutty, dark flavor, and also some nice extra crunch.

Ok, guilty admission time:I planned a potluck at work today, so this was actually my breakfast this morning. BUT -- I maintain it was probably lunchtime *somewhere* out there.

I can't wait to see what the others post for their #letslunch. I'll update with links out to them as I find them.

Cheryl Tan, in New York: Cheddar and blue cheese with Asian pears and rosemary honey
Linda, in St Louis: oven baked grilled cheese
Chris Perrin, I think in Kansas: 2 options, grilled cheese with black forest ham and pickles AND buffalo chicken grilled cheese
Cathy Shambley, in California: breadless grilled halloumi with bacon and apples 
Danielle, in the Bay Area: open face "mousetrap" sandwiches
Ellise Pierce, in France: grilled brie, pear and prosciutto

1 comment:

  1. I just love that last picture of all that cheese oozing out. And truffle oil -- love it! I'm going to have to try that on my next grilled cheese, which is going to have to be very soon after seeing all your pictures. So glad you joined us -- welcome to the group! xx