Grilled Cheese Pull-Aparts
Make no mistake, love of baseball is one of the true pillars of our family (and yes that includes Carolyn, and yes she knows way more about baseball than most men, and yes that includes fans, and yes I am a very lucky man). But it is football season, and while we wait for pitchers and catchers to report we get to enjoy the 49ers run towards a title (we hope). The boys and I watch the games together and even rope Carolyn in for the 4th quarter, and we do try to cook “tailgate-y” stuff most Sundays. But as the Super (Stupor?) Bowl is coming (I hear the NFL may whack us for using their trademark, so we add some satire for legal cover) we are working on a few snacks that we can serve on the big day.
We will share a few new recipes and update a few old ones, but we will start with this simple, but fun take on grilled cheese sandwiches. We found the recipe for Grilled Cheese Pull-Aparts at the Creamline, a food blog we like and follow (worth a look). The Creamline thought of the recipe as a snack for little kids, but since a bunch of men watching football are just about the same thing (intellectually), we figured we could easily tune the recipe for “adult” entertaining. And it turns out we were right. This recipe will not blow anyone away, but it is easy to make, easy to play with, tastes great (it is grilled cheese, after all) and is good fun.
So what is the big deal here? Basically you get a sheet of 12 of sweet rolls, some areas have King Hawaiian rolls, some have potato rolls, some Parker House rolls. (Look at the photos, you will see what we mean.) You cut them in half, flip them over, so the “rough” side is out, butter and lightly salt the exterior, put a bunch of good cheese and other stuff in between the layers and grill the sandwich. Serve it when the cheese melts and then “pull-apart” the sections. Watch the melted cheese do its thing. Eat. Repeat. Smile.
So what should you put in the sandwich? We use a few different cheeses, usually Cheddar and Gruyère, perhaps Fontina, a bit of bacon, maybe pickles or tomatoes, even a touch of mustard. But this recipe really let’s you do what you want. Left over steak or pulled pork? Perfect? Ham? Excellent. Chutney with cheddar cheese? Sophisticated, but very tasty. You get the idea. Hard to screw this up.
Putney Farm 