Do I have your interest?

I found this recipe in Food and Wine magazine, which should be enough of a clue for you to know that this is not your run-of-the-mill cheese sandie. While this recipe is fairly simple, there is certainly a bit more leg-work than your typical grilled-cheese. See below for the recipe and modifications.

How to make the most of this recipe:

* We bought 3 blocks of cheese and only shredded enough for 2 sandwiches at a time (we got about 7-8 sandwiches from the cheese)
* We doubled the tomatoes and only used what we needed for the specific meal (2 sandwiches need 4 tomatoes halves) and put the rest in tupperware to save for when we were ready to grill the sandwiches again.
* One loaf of bread, 3 blocks of cheese (one of each kind), and 8 plum tomatoes will feed you at least 3 (4 if you’re smart!) meals in a week! Pair it with rosemary roasted potato salad.

Multigrain Grilled Cheese Sandwiches
from Food and Wine Magazine
8 plum tomatoes, halved lengthwise
4 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoon sherry vinegar
2 thyme sprig, plus 2 teaspoon thyme leaves
Salt and freshly ground pepper
2 small clove garlic, minced
8 slices of multigrain bread (to make 4 sandwiches, more for the leftovers)
3/4 cup shredded Manchego cheese (makes 4 sandwiches)
3/4 cup shredded smoked cheddar cheese (makes 4 sandwiches)
3/4 cup shredded Gouda cheese (makes 4 sandwiches)

Preheat the oven to 450°. In a bowl, toss all 8 of the tomatoes with the 4 tablespoons of oil, the vinegar and thyme sprigs and season with salt and pepper. Arrange the tomatoes cut side down on a rimmed baking sheet and roast in the upper third of the oven for 10 minutes, until the skins begin to shrivel.

Remove the skins. Turn the tomatoes over and roast for 10 minutes longer, until softened and lightly browned. Sprinkle with the garlic and thyme leaves and season lightly with salt and pepper.

Preheat a panini press or grill pan (we found george forman grill was the best if you can fit 2 at a time on yours). Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices.

Top with the tomatoes, the remaining cheese and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.

Shared with: John
Paired with: John’s home brew, of course! (Although, Food and Wine suggests a citrusy albarino like a 2007 Nora)