Sourdough Rye Roast Beef and Brie Grilled Cheese
Posted on Mar 16, 2012 | 0 comments
Were back again with another grilled cheese sandwich that takes awesome to a somewhat ridiculous degree. The idea with this sandwich is that we are going to take the standard ingredients of a roast beef sandwich and knock it up two notches. How you ask? Let’s jump in to this adventure.
Its a roast beef sandwich all-star team.
What you need
- Wheat bread? Hell no. Sourdough Rye!
- Deli Roast Beef. Bam! Slow Cooked Roast Beef with Honey Crusting
- Mustard? Yep… No. Djion Mustard
- Provolone?Nah. Brie, FTW!
- Butter ( Default Grilled cheese ingredient)
Lets do it!
1. If you got a stone loaf like me. You will need to cut the bread into slices. If you were smart ( unlike me), you can go ahead and throw down the djion mustard on each slice. Don’ t get too mustard happy : its a pretty powerful flavor.
- We want actual small amounts of mustard not “Subway Small”
2. Grab two slices of roast beef per sandwich and stack it ever so gently on one of the bread slices.
- Sorry! Should have had a warning for explicit food photography.
3. Close up that sandwich. Heat up your skillet with a good dollop of butter on Medium-low heat. Again, lean toward less heat.
- Don’t be deceived. This bread will cook just as fast as less epic counterparts.
4. Cook for 2 – 4 minutes per side,make sure cheese is melted, one flip per side and drop it like its hot ( onto a plate because it will be hot).
The Money Shot.
Devour and reflect on the awesome battle of cheese, heavy rye and slow cooked goodness happening on your tongue.
Its also good with grilled onions on it but I’m busy and I’ve got places to be, things to design, coffee to drink and food to eat: no time to prepare onions.
Until next grilled cheese. Enjoy.
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