Loaded Baked Potato Soup
Plant based, filling enough for athletes, and so easy to customize! You should be eating this Loaded Baked Potato Soup ASAP.
Ok, it’s technically it’s more like a grilled cheese. But I didn’t want to say “cheese” twice in the title. These are the nuances of writing about food. (Really, there are plenty of nuances. But this was not one of them).
Sunday morning Dave and I were up and alert earlier than usual (well, earlier than usual for me). We had made plans to make butterscotch, and then discovered we were out of heavy cream. So I walked to New Seasons to buy cream, and naturally came back with cream, figs, kale, dill, endive, and a bunch of other random stuff, with basically no specific intentions except to put them in recipes for the blog somehow. I like to plan ahead like that.
I made this grilled cheese Monday for lunch while I was having a glorious day off. I actually got ahead ahead on blog things despite my groggily ambitious grocery trip Sunday morning.
Here’s what you need for one sandwich:
First, construct your sandwich. Place both slices of bread in front of you on the cutting board, bottom edges facing each other. Sprinkle both evenly with the mozzarella. Next, cover both sides with slices of figs.
Sprinkle one side with the goat cheese, a liberal pinch of salt and plenty of freshly-ground black pepper. Carefully flip the non-goat-cheesed side over to create one big sandwich.
Melt half the butter in a nonstick skillet over medium heat. When it has melted, add the sandwich to the pan and cook until the bottom is nicely browned. Keep the burner on low or medium heat so the cheese has a chance to melt as the bread toasts. High heat will cause the bread to be toasted too early.
When the first side is done, flip the sandwich over carefully and add the second half of the butter, making sure to soak it up with the bread as it melts. Remove when the second side is toasted to your liking, and allow to sit for a few minutes before you cut in half and/or consume.
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