Strawberry Gorgonzola Grilled Cheese (or Panini)

How many of you LOVE strawberries??? How many of you head to the strawberry patch every year with your kiddos in tow only to pick more strawberries than you really need. My question always is..."What am I going to do with them?" I can only have Strawberry shortcake so many times. This year I tried freezer jam and froze a bunch which I used for smoothies as well. Well, after going to this one restaurant in the city called Garces Trading Company (if you're in Philly...I'd definitely recommend it because the food is AMAZING) I had a cheese sampler plate and one of the cheese was a 'stinky' cheese. I can't remember but I think it was Gorgonzola and though in my head I was wrinkling my nose at the idea of eating a 'stinky' cheese I tried it anyway, for one...because I wasn't paying, and two because it was made on the premises...so...when in Rome....I absolutely LOVED it! Ever since, I have been getting crumbled Gorgonzola to put on my salads. So after getting home with all these strawberries, having strawberry shortcake twice, making freezer jam and freezing a ton, I still had some left over. So, I decided to make my own version of a grilled cheese. Sorry, this post doesn't have step by step with pictures...I was too hungry to grab my iphone. 

Ingredients:

2 slices of bread (I used white Italian because it's what I had on  hand)

strawberries, sliced (however many you think looks good)

crumbled Gorgonzola cheese (ditto)

arugula or lettuce (I used spring mix bagged lettuce)

butter/margarine

1. Preheat griddle or skillet. 

2. Spread butter on one side of both slices of bread.

3. Put the slices of bread on the NON-buttered sides first to toast it up a little so the inside won't be too soggy.

4. Once the bread is a little toasted, flip to the buttered side. 

5. Add the Gorgonzola cheese to one piece. Add strawberries and lettuce/arugula. Place the other slice on top buttered side up.

6. Once the bottom is toasted, carefully flip to grill the other piece and press down a little with the spatula.

7. Once toasted, remove from pan and Enjoy!

CLICK HERE for a Printer Friendly Version of this Recipe

Reubens from Home

Have you ever had a Reuben? If not, you just don't know what you're missing! Well, my first real job was for a German restaurant on the Outer Banks of NC called The Weeping Radish and the Reuben was one of their signature dishes. (I worked there for 7 years) Once I left NC I never liked to order them at restaurants though because it was never good as at the Radish. One reason is because I don't love rye bread. I DO however like pumpernickel and unless it was a fancy restaurant or another German one, most places don't even carry pumpernickel as a substitute. Something about those rye seeds just bother me, but anyway... So here's the way I make my Reubens at home and they are so good!

Ingredients:

Rye or Pumpernickel bread

butter or mayo mixed with a little Texas Pete

sauerkraut

corned beef

Swiss cheese

1000 Island dressing

So what I use are two pans. If you have a double burner griddle, then use that. Mine went kaput so until I get a new one, I just use two skillets. Okay, so first butter one side of two pieces of bread. Sometimes I use a little mayo mixed with a little Texas Pete instead...it's really your preference. It usually depends on whether or not I feel like making it or if I'm too hungry I just don't have time to be bothered :)

Next, in a preheated skillet put the bread butter side UP. This will make the inside of the sandwich a little toasty so it won't become so soggy when you get it all put together.

In the other preheated pan lay each slice of corned beef out individually. They're already cooked but you are making all parts heated so you don't bite into a cold sandwich. Also, add the sauerkraut to the pan.

Next flip the slices of meat and the sauerkraut. With a set of tongs move stack the corned beef and then lay the sauerkraut on top.

Flip over the bread so it gets toasted on the butter side now.

Add a couple slices of Swiss cheese on top of the corned beef and sauerkraut. Put a little 1000 island dressing on the bread. Place the corned beef, sauerkraut and Swiss onto one of the slices of bread. Top with the other slice. Cut in half and Enjoy!

Click HERE to get a printable recipe.

*A Storage Tip*

Sauerkraut lasts in the fridge for up to 9 months.

If you don't use rye or pumpernickel bread often, put the loaf in a freezer bag and then just thaw the slices you need for a couple minutes in the microwave when you are ready...