Well, since I had all that great crispy rosemary crumbled up I decided to add some to a bit of softened butter and carry the flavor boost on to another level. Have a little pot of herbed butter on hand all the time. After using it to grill my sandwich I'll use it later to enrich some french green beans, maybe brown a bit of it to make an omelet, or just slather some on a piece of toast.
And on to ham and chee assembly. Shopping List: Black Forest Ham, Jarlsburg Cheese, Apple Jelly, Italian Bread, Rosemary Sprigs.
Spread both pieces of bread with jelly. Pile on the ham, grate a heap of Jarlsberg on top, and squeeze it all together for the move to the griddle.
Make sure the griddle is sizzling along, but lower it a bit if the bread is browning too fast for the cheese to get warm and melty. Any cheese bits that fall out and get crispy are purely a bonus. Eat them immediately.
You'll find me at the Comfort Food Feast which continues at the Food Network Blog this season. Here are the other Foodies who blogged about grilled cheese this week:
Jeanette's Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed PestoCooking With Elise: Inside-Out Grilled Cheese With Bacon
Red or Green?: Grilled Cheese Sandwiches Red or Green-Style
Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches
Weelicious: Kentucky Hot Brown Panini
Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Devour: Caramelized Onion Grilled Cheese
Thursday Night Dinner: Grilled Cheese and Tomato Soup
The Heritage Cook: Open Faced Grilled Halloumi Sandwiches
Big Girls, Small Kitchen: Muhammara Grilled Cheese
FN Dish: Grilled Cheese Goes Beyond Cheese
Feed Me Phoebe: Mexi Grilled Cheese With Avocado, Pepper Jack and Refried Black Beans