Bread: Kirkland’s garlic and Parmesan loaf (sourdough?). Slices cut 1/2” thick.
Cheese: six 1×1 inch slices (should look like little squares) of Cabot Seriously Sharp Cheddar
Cheese: three smashed Belgioso fresh mozzarella pearls
Grease: Good layer of butter on both sides.
Instructions: slice your bread, put down three slices of the sharp cheddar, smash the mozzarella pearls with a spoon and put those on top of the sharp cheddar, put three more slices of sharp cheddar on top. Layer top and bottom with a pad of butter.
Cooking: heat up your skillet/pan/skillet on medium-low heat. Add a tablespoon of olive oil. Cook first side to your liking, flip and cover your pan. This ensure the sharp cheddar melts nicely. Each side should only take a minute or two.
Review: This bread is delicious and soft with a touch of sweetness, the crust is thick and crunchy but softens nicely from the oils. The pull and cheese stretch wasn’t great, I’ll have to experiment with the mozzarella portion. The sharp cheddar cuts through the savory garlic and mozzarella flavors and the olive oil adds a nice touch. The butter adds just the right amount of saltiness. Perfect amount of crunch and chewy.
10/10 will eat another today.
by coalsack