Two servings

Mix and match different types of bread (whole grain, sourdough, country-style or flavored breads such as olive jalapeno, etc.) Similarly different cheese varieties can be mixed for flavor and melting properties. Add different condiments (honey mustard, Dijon, etc) and garnishes such as sliced tomatoes, bacon, prosciutto Serrano ham,  roasted peppers, olives, tapenade or chutney for variety. The recipe below is a base upon which to build your ultimate grilled cheese sandwich.

4 slices whole grain country bread,  cut into 1/3-inch-thick slices (each about 7×3 1/2 inches)

¼ to ½ cup shredded or grated sharp Cheddar cheese

1/2 to ¼  cup shredded or grated Monterey Jack

2 tablespoons Dijon mustard  (optional)

2 tablespoons unsalted butter

1. Spread one the top of one slice of bread per sandwich with Dijon mustard or condiment of choice. Sprinkle the cheeses on top (adding any other garnishes) and top with the other slice of bread. Repeat for the other sandwich.

2.Heat a heavy skillet until hot and spread with a tablespoon of the butter. Once the butter begins to sizzle, place the sandwiches on the skillet and place two dinner or salad plates on top. Fry about 3-4 minutes over medium heat until the cooked bread is golden brown and the cheese is melted. Lift sandwiches up, spread the remaining butter  in the pan, and once it sizzles return the sandwiches to the pan. Put the plates on top and continue cooking until golden on the bottom and cheese melts, another 3 to 4 minutes. Remove to a plate and serve.

Photo credit to: www.whatwereeating.com



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This is a transcription of “The Best of FOOD Show (Part II)“, dated April 1, 2008.

Nina: Here we are, we’re with one of the original pioneers of the Fancy Food Show. This is Paul Lambert, who has the most amazing cheese company, The Mozzarella Company, which she started, how many years ago?

Paula: Twenty-six.

Nina: You had moved to Italy, correct?

Paula: Yes. I lived in Italy, studying Italian and Art History and then I came back to Dallas and got married, and I missed all of those cheeses that I loved so much in Italy. So I decided I would just make cheese.

Nina: Let’s go through some of these cheeses. Now you had said you have how many cheese roughly?

Paula: Maybe twenty-five or thirty.

Nina: That’s extraordinary! And you started off with?

Paula: Fresh mozzarella.

Nina: Which is right here.

Paula: Won’t you try some?

Nina: I think you have a customer.
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Paula: You know my fresh mozzarella has won the first prize at the American Cheese Society six times.

Nina: Really? That’s fabulous. And it’s delicious.

Paula: This is a rosemary montasio.

Nina: Oh let me try that. That looks wonderful.

Paula: It just barely has a hint of rosemary flavor and it’s made from cow’s milk. It’s a great melting cheese.

Nina: Wonderful. And we have what else?

Paula: This is an ancho chile cacciota. Cacciota is a typical cheese you would find on farms all over Italy. If it’s made with sheep’s milk it’s known as pecorino fresco. And this one has chiles in it. It has a combination of five chiles and cilantro. But it’s not overpowering, because I want you to be able to taste the cheese.

Nina: Let me try a little bit. Yeah, it’s hard. I’m trying to watch my weight, but forget it at this point. Cheese, chocolate, you name it. Quickly, we have this one here.

Paula: This one is divine. It’s a goat cheese wrapped in an hoja santa leaf and that’s a leaf that comes from Oaxaca, and it has the flavor of sassafras, like sarsaparilla. The flavor of the leaf permeates the cheese.

Nina: That’s lovely. I just had some. Is this smoked?

Paula: No, this is a goat’s milk montasio with an ancho chile rind. This is mascarpone with pecan pralines in it.

Nina: Let me try just a tiny, tiny, tiny bit.

Paula: I’ll put it on a ginger snap.

Nina: Oh my god, that is amazing.

Paula: This is just fantastic, especially with strawberries or champagne.

Nina: Oh that is fabulous. How do you get your ideas for your new cheeses?

Paula: I’m very creative. You know the things is, you get these ideas and they’re delicious and you love them, but then you have to sell them.

Nina: What’s the best way to get your products?

Paula: Well, we have a website, mozzco.com, I have all kinds of pairings that we do with cheese. Not just wine and cheese pairings, but also beer and cheese pairings and now we have tea and cheese pairings, chocolate and cheese pairings.

Nina: That sounds terrific.

Paula: We have a great time doing them.

Nina: That’s great. Well thank you so much Paula Lambert. You’re doing God’s work, praise you and the Lord. Thank you so much!