Rosemary Butter infused Grilled Cheese

Hi friends!

I hope this post is finding you well as I wanted to share with you a simple lunch recipe that can be whipped up in no time and tastes delicious, as well.

Fancying up your classic dishes is a great way to get creative in the kitchen and revive them for something better.

This twist on your classic grilled cheese is just that. My first job was at a grilled cheese restaurant and we served all kinds of grilled cheeses- combinations I never knew existed. I was always one to try new things in the kitchen, so seeing the many sorts of grilled cheeses, although, a shock at first, was something I quickly became acquainted with. The grilled cheeses I ate there were pretty good and served this point well: Reviving a classic dish IS possible. With that being said, let's get started.

RECIPE

Sprouted bread (nutrients are more readily available with this kind of bread and I LOVE it)

Grass-fed butter

Fresh rosemary sprigs

Goat cheddar cheese, slices

Optional: a creamy marinara sauce

You'll want to start off by preheating a frying pan on low heat, then working your way to medium. There's beauty when cooking slow and I enjoy it when I have the time.

Next, rinse your fresh rosemary sprigs. Dry them and pluck the leaves off, one by one. This process should be done with a gentle touch.

I use enough rosemary to make sure the bread truly has a sufficient accent of fresh rosemary flavor. When you have the amount of rosemary leaves you'll want to use for the recipe, cup your hand and place them in, then cup your other hand, and clap both cupped hands together leaving the rosemary hand stagnant and the other one moving to clap it. I learned this trick a long time ago from Barefoot Contessa. This technique brings out the smell of the herbs to the surface and I'm sure helps release their flavor! You can either chop them or leave whole.

Once pan is hot, add butter or coconut oil, or both. Stir around. Once butter/coconut oil is warm, add in the rosemary. Turn heat down some and let it slowly become fragrant.

In the meantime, spread your marinara sauce on one slice of the bread (optional). Top that slice with your goat cheddar cheese slices. Then, place your other slice on top.

Add sandwich to frying pan and using a spatula, smush (not the fanciest word, but it works) the grilled cheese down into pan. Turn the heat up again to medium, but I alternate between low and medium if it starts to brown too quickly or isn't cooking fast enough. Once the first side is brown, flip it and let other side get brown, as well. Don't be afraid to add a bit more butter/coconut oil if needed.

Once cheese is melted (and sauce is warm, optional) take off heat and slice in half.

Serve with pickles or a creamy soup. I love trying new food items and goods, so it was fun to try this variety of pickle, which happened to be heirloom! The next pickle I want to try is this lemon pickle I saw at the market!

I hope you all enjoy this simple recipe and add it to your meal plan for the week!

See y'all next time, Lord willing,

Hannah

Tags:

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