Grilled Cheese & Quesadilla Inspiration

Homemade grilled cheese with Cabot cheddar and seasoned, sliced tomato on whole grain bread, buttered crust-to-crust and cooked over low heat, so that browning and melting happens properly.

I went to Slate Bar and Grille in Leominster, MA, last week with my son Adam. They have a great menu! We ordered charcuterie, shrimp cocktail, Adam had a surf and turf caprese, and I had beef short ribs over mushroom risotto. I was torn between that and the short rib grilled cheese, but opted for the risotto. That grilled cheese is haunting me, though. So I'm making one for lunch today.

Our charcuterie slate, shrimp cocktail, Adam’s surf and turf caprese and my short ribs over mushroom risotto. Delicious!

I don't have short ribs on hand, so I opt for a slice of tomato that I salt and pepper, drain on a paper towel, and add some thinly sliced Cabot cheddar. I also hand-slice some multi-grain bread with sunflower seeds and butter it evenly for the best browning. But is there a secret to grilled cheese? A quick Google search tells me "yes"! I came up with this site, Closet Cooking, that gives perfect grilled cheese technique, plus 30 amazing grilled cheese recipes, including a dessert grilled cheese with balsamic roasted cherries, dark chocolate and brie. What??? I am totally making that at my next dinner party!! You should check it out before you make another sandwich. Good stuff! A grilled cheese sandwich is the perfect vehicle for any leftovers you may have. Tuck a small amount of burrito filling or anything else on hand with a healthy amount of cheese and some great toasting bread . Perfect for a chilly day.

P.S. - what is a quesadilla besides a grilled cheese using torillas? Today's lunch was a quesadilla using the leftover pork filling from my burrito recipe chopped up finely between two flour tortillas plus some grated cheddar, topped with salsa, sour cream and jalapenos. Delicious!