As a self-proclaimed foodie I can honestly tell you that my love affair with food has always been of the dining out persuasion, not the home cooking variety. When I bought my first home in July 2012 I started to feel pretty guilty about having such a fantastic kitchen that I was completely neglecting.
In the past few months I've decided to try my hand at some home cooking. I'm definitely intimidated by complicated recipes, especially ones that involve utensils and appliances I don't own or know how to use, but I'm trying to be brave and just give it a go.
When I heard about Kit Graham's new cookbook titled "The Gourmet Grilled Cheese Cookbook" I knew these were recipes I could tackle. Who knows more about a good grilled cheese sandwich than a vegetarian?
Every single recipe in the book has an accompanying photo so you can let your eyes do the choosing.
There are four sections to the book: vegetarian, meat, seafood and add ins. At the start of each chapter you get an overview of all the choices.
After reading each and every veggie recipe, I decided to attempt the artichoke, spinach and red pepper grilled cheese. After all, I make a mean spinach and artichoke dip. How different could this be?
Armed with an iPhone photo of the ingredient list, I headed to Star Market to collect the necessities.
The list includes:
- 1 can artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup parmesan cheese
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (I like Frank's Red Hot)
- 4 teaspoons butter
- 1 loaf of Italian bread
- 4 slices roasted red bell pepper
- 1/3 cup fresh baby spinach
- 1 package sliced provolone cheese
Once I returned from the store, I unpacked all my goodies and laid them out right where I could easily grab them.
My favorite thing about this particular cookbook is that several of the recipes involve other mini recipes. For example, to start this particular grilled cheese sandwich, you first have to make Kit's recipe for artichoke dip.
To begin, I strained the artichoke hearts and chopped them into fine pieces.
I then transferred the artichoke into a bowl where I combined it with mayonnaise, parmesan cheese, Worcestershire sauce and the Frank's Red Hot.
That artichoke mixture gets poured into a frying pan over medium heat. You then bring that mixture to a slow bubble.
While the artichoke mixture was warming, I sliced the loaf of Italian bread. I love the center of the loaf (the doughiest part) so I cut that puppy right down the middle and sliced myself the two dead center pieces.
I then buttered the two outsides of the pieces of bread.
Once the artichoke mixture was ready, the recipe called for spreading it on both sides of the sandwich. If you don't love artichokes, this recipe will definitely be too strong for you.
After the artichoke, the next step is to layer on slices of roasted red pepper. I am sure you expert cooks would roast these yourselves, but I bought them in the prepared food section of the grocery store. So sue me!
I carefully layered the bright red pepper pieces onto one side of the sandwich.
It was then time for the fresh baby spinach leaves.
I plucked a few of the best from the package and strategically placed them onto the other half of the sandwich.
The final ingredient - the provolone cheese. I actually don't love provolone, but I didn't think this recipe would taste as good with cheddar, Swiss or pepperjack, so I trusted Kit's directions.
With the sandwich assembled I dropped it into the frying pan which was already warm.
Despite the enormous height of the sandwich, I was able to flip it the first time without any casualties.
On the second flip I lost one bit of the right corner. Whoops!
When I was positive the cheese was melted and the center of the sandwich would be hot, I lifted it out of the pan and onto my dinner plate. Never one to have a grilled cheese sans fries, I also cooked up a batch of waffle fries.
The cheese was perfectly melted and the bread was deliciously browned from the butter.
I cut the sandwich in half and you can really see all the ingredient layers.
I took my first bite and was quite impressed with myself. You could really taste each ingredient and all together in one bite it was delicious. I'd still like to explore a different cheese the next time I make this, but it was very good.
If you are thinking about making this for someone you'd like to impress, just don't eat it in front of them. This is one big, messy sandwich!
I had so much fun making Kit Graham's artichoke, spinach and red pepper grilled cheese. It has given me the confidence to keep trying more recipes at home.
For those who eat meat, there are a ton of great recipes in this book: chicken parmesan grilled cheese, bacon guacamole grilled cheese, jalapeño popper grilled cheese and one called the Hanna - prosciutto, gorgonzola, mozzarella and honey roasted walnuts. Get your copy of the cookbook here.
Tell me, what is your favorite ingredient to sneak into your grilled cheese sandwich?
