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Not Your Average Grilled Cheese Sandwich

Last weekend one of my college roommates come to spend the night at our place. I LOVE when my friends come to visit me. I feel really blessed because I honestly have the greatest friends in the world, so when they come to visit I like to make them feel at home with a good meal.

I know that my friend shares my love for Ina Garten’s easy tomato soup, but I also wanted to feed her something new. Nothing goes better with tomato soup than a grilled cheese sandwich, so I combined lots of my favorite grilled-cheesy-things to make a really delicious concoction. You’ve got to try this!

GrilledCheese.JPG

To make this delicious grilled cheese you’ll need:

  • 8 oz havarti cheese
  • 4 oz parmesan cheese
  • 8 oz cream cheese
  • 2-4 cloves roasted garlic
  • 6-10 stripes of crispy bacon
  • 2 tbsp chives
  • Pepper to taste

I like to make bacon in the oven rather than on the stovetop. Preheat your oven to 400 degrees. Line a rimmed baking sheet with tinfoil and lay the bacon on the pan. Cut off the bottom of your garlic cloves, brush the cloves with some olive oil, and wrap them in tinfoil. Bake the bacon and garlic for 20-22 minutes (depending on how crispy you like you bacon, and how thick the bacon is). Let both things cool. Make sure you drain the grease from the bacon.

Grate the havarti and parmesan and finely chop the chives. Using a hand mixer, combine the shredded cheeses with the cream cheese. Crumble the bacon. Squeeze the roasted garlic cloves from their casing, and mash it with a fork. Add the bacon, cloves, garlic and pepper to the mixing bowl and combine everything.

Spread the mixture onto your favorite bread, and toast in a well buttered panini press until the bread is golden brown and the cheese mixture is melted and gooey. Dunk your sandwich in tomato soup.

This is an indulgent treat, perfect for a cold fall day. Let me know if you try it, and what you think!

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