Autumn arrived in full force at last here in the Pacific Northwest, with nearly two days of solid rain, (Oh! I loved it!) and all I have been able to think about for days is...grilled cheese sandwiches.
Actually, it started with the last Issue of Martha's magazine, where she had an article titled "Grown-up Grilled Cheese". In the article she (okay, "her people") went on and on about using whatever assortment of cheeses you happen to have in the fridge on a gotta-have-grilled-cheese-sandwiches day and any bacon, ham or what have you that is also just lying in the fridge waiting for it's encore presentation. You jazz it all up with dill or basil, tomatoes, or onions...and grill it up for a fabulouso Autumn meal.
Okay, so, as I said, Autumn screams for grilled cheese sandwiches, and I didn't actually have any cheese in my fridge, except for shredded cheddar, and a block of parmesian. Not to worry, I headed to the never disapointing QFC market's deli counter to round up some great cheeses for this mouth watering meal.
If you do not have QFC's where you live, let me tell you that it is rather like the Nordstoms of the grocery store world...more of a high end type market, catering to a more sophisticated palate, and ingredients menu. They have everything, food-wise, for a price. These days, QFC is not on my usual weekly stops, as I am more of a WinCo slash walMart shopper, looking for the bargain food basics, but when I'm wanting somethng special, it's the place to go...and it's always a treat to peruse thier deli and meat counters.
The deli girl at QFC didn't let me down. She gave me a slice of the Horseradish cheddar to sample. Oh, Mama. So good, and just the right amount of horseradish-ness to add a lil pop to my creation. Baby Swiss, some Creamy Harvarti, and Smokey Gruyere rounded out my cheese purchases, along with half a pound of Canadian Bacon. I grabbed a loaf of thier freshly baked sliced sourdough on the way to check out, and I was good to go.
In the end, I opted for making these yummy sandwiches in a purist fashion, without onion or dill, and it was still dee-lish. I used the Other Tracey's top secret caterer tip of using mayo on the outside of the pieces fo bread instead of just butter, and along with some salt and pepper potato chips, my Autmn meal was complete, and my craving for comfort food was satisfied.
A bowl of tomatoe soup would also be a nice addition to this savory fall meal, now that I think about it, topped with a bit of grated fresh parmesian, and a couple of homemade sourdough crutons.... Hmm, maybe when I use the now left-over cheeses in my fridge I will do that.