As a fan of both grilled cheese sandwiches and Martha Stewart, the SFLuxe editor was delighted to see this post on Martha’s blog today on how her favorite grilled cheese sandwich is prepared.
It’s like no grilled cheese sandwich I ever made, but it looks delish! Here’s Martha:
“I just love a sandwich grilled, with gruyere cheese and thinly sliced tomatoes on a Balthazar bread called Pain de Siegle, made with rye flour. It definitely falls into the category of comfort food. But, when it comes to grilled cheese sandwiches, I also love many other combinations.
Over the weekend, Pierre and I had fun creating a most spectacular paninni. It had many flavors of a really great paella. We used a light and airy ciabatta, sliced in half as the base. Next, we sautèed thinly sliced chorizo (a highly seasoned sausage widely used in Spanish and Mexican cooking) with a thinly sliced, boneless, skinless chicken breast, some roasted red peppers, a pinch of saffron threads, and 2 cloves of crushed garlic, until everything was lightly browned and the chicken cooked through. I had some fabulous cheese called, Mahon Reserva D.O.P., from the Balearic Islands in Spain. So, we decided to use slices of that to bind all the ingredients together. After several minutes in the paninni press, the sandwich (sammy) emerged as a masterpiece!!! Once again, it’s time to hit the treadmill. “