Saturday, January 22, 2011

Hard-core deliciousness

A couple weekends ago, we had some friends stop by for the day.  Anyway, while the guy-folk were out in the freezing cold brewing their latest concoctions, we girls were inside, doing whatever we did.  At the end of the day, we all met at the table and had 'Golden Gate grilled cheese,' from Sunset magazine.  I jokingly referred to them as "grilled cheesus," because this sandwich has altered the course for all other sandwiches.  After coming in contact with the grilled cheesus, your life will never be the same. 

Thanks for capturing grilled cheesus in action Cam

Golden Gate grilled cheese (makes 2 sandwiches)
  • 2 tbsp softened butter
  • 1 tsp minced garlic
  • 1/2 tsp red chile flakes
  • 1 lg egg, beaten
  • 1/4 c milk
  • 1 c coarsely grated Parmesan cheese
  • 4 slices sourdough (freshly cut if available)
  • 6 oz thin sliced turkey
  • 1/2 avocado, thinly sliced
  • 2 slices muenster cheese
  • 1tbsp chopped cilantro
In small bowl, combine butter, garlic and chile flakes.  In a medium bowl, whisk egg and milk.  Spread parmesan on a plate.  In a large frying pan, melt half the seasoned butter over medium heat.  Dip 1 bread slice in the egg mix, coating one side only.  Dip coated side in parmesan cheese.  Place to one side in frying pan, cheese side down.  Repeat with 1 remaining bread slice.  Arrange turkey, avocado, cilantro, and cheese on slices, dividing evenly.  Dip remaining bread into egg and then into parmesan. Arrange on sandwiches,cheese side up and cook over medium heat until undersides are golden brown, about 3-4 minutes.  Lift sandwiches and add remaining butter to pan; flip and cook until second slice is golden brown, an additional 3-4 minutes more.  Serve warm and enjoy!!

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