I was pleasantly surprised when I received this wonderful email from the nice people over at Cabot Creamery. They asked me if I would like to join and be a new member of the Cabot Cheeseboard? What was the catch? I would be forced to eat and enjoy their wonderful cheese products! Darn, lol! And not just one or two flavors, but a whole box full of flavors such as Spicy Pepper Jack, Seriously Sharp Aged Cheddar, Horseradish and a few other aged cheddar varietes that I had never tried. Ok, twist my arm! I was in! With the big game, Super Bowl, coming this weekend I put together a few of my most favorite sandwich recipes, all with Cabot Cheese of course. These sandwiches, one or all are a must try for this weekend!
MACARONI & CHEESE GRILLED CHEESE
8 slices whole wheat or white sandwich bread
2 to 3 cups leftover macaroni and cheese (cold)
Hot sauce, to taste
1 1/2 cups Aged Alpine Cheddar, shredded
3 tablespoons unsalted butter, softened
Preheat large griddle pan to medium heat. Brush 4 slices of bread with butter and place on hot griddle. Layer with a little cheese, hot sauce, macaroni and cheese, more cheese and top with bread slice. Brush tops with more butter. Cook until toasted and crispy. Let cool slightly before slicing and serving. Yields 4 sandwiches.
AVOCADO TOMATO GRILLED CHEESE
8 slices Italian sandwich bread
1 1/2 cups Seriously Sharp Cheddar, shredded
2 roma tomatoes, sliced
1 large avocado, sliced
1/2 cup chimichurri sauce
For Chimichurri Style Sauce
3 tablespoon parsley
3 tablespoons cilantro
2 green onions
1/2 tablespoon fresh oregano
1 teaspoon fresh tarragon, optional
4 cloves garlic
1 chile serrano or jalapeño
1/2 teaspoon crushed cumin seeds
1/2 teaspoon fresh cracked pepper
Salt to taste
Juice of 3 key limes or 1 regular lime
2 1/2 tablespoons red wine vinegar
1/4 cup to 1/3 cup olive oil
* I also added 1 teaspoon of crushed red chile flakes to the marinade, but it’s optional
Combine all ingredients in the order listed 1 to 2 hours before serving.
Preheat Large griddle pan to medium heat. Brush 4 slices of bread with olive oil (on one side). Place the oil side down on hot griddle. Add some cheese, avocado slices, chimichurri, tomato slices, more cheese and top with bread slice. Brush tops with a little more olive oil. Cook until toasted and crispy. If serving individual sandwiches, top with any leftover avocado, tomato, cheese and chimichurri. Yields 4 sandwiches.
2 jalapeños, red or green, sliced thin
1 cup sweet onions, sliced thin
Salt and fresh cracked pepper
4 hard rolls (about 5 inches in diameter)
1 1/2 pounds to 2 pounds roasted chicken sliced thin from the deli counter
1 cup pepper jack, shredded
1 cup seriously sharp chedded, shredded
Preheat 2 tablespoons of olive oil to medium heat in a skillet for a few minutes. Add the onions and jalapeños, season lightly with salt and pepper and saute for 5 minutes. Add the deli sliced chicken to the pan and cook just until warmed through. Add all of the cheese and fold into the chicken/onion mixture. Reduce heat to lowest setting, cover with lid and cook just until cheese has melted. Fill sliced rolls and serve right away. Yields 4 cheesesteak sandwiches.
Preparing chili for the big game? Top with some Seriously Sharp Cheddar, frito corn chips, pickled jalapeños and green onions! The ultimate frito chili pie!