This weekend we did a big grocery trip. I picked up a beautiful loaf of roasted garlic sourdough bread at the farmer’s market, and I got some kale microgreens at the store. The microgreens were something new for me.
For my grilled cheese sandwich, I decided to try something new. I spread homemade ranch dressing on the bread. I know some people use mayonnaise, and I’ve never done it that way, but this sounded too good to pass up. Oh, and this batch of ranch had fresh dill and parsley.
Then I sliced some muenster cheese and topped both slices.
I put the kale microgreens in the middle, between the cheese slices so they wouldn’t get cooked.
I decided to grill it on a cast iron comal instead of a skillet, so I wouldn’t have to deal with the sides of the pan getting in the way.
Then, instead of smashing it down with the spatula, I used a small plate.
- Roasted Garlic sourdough bread
- Muenster cheese
- Ranch dressing
- Salted butter
- Heat a cast iron skillet or comal on medium heat on the stove
- Slice the bread
- Spread Ranch dressing on each slice
- Top each slice with muenster cheese
- Top the cheese on one slice with kale microgreens
- Put the sandwich together
- Melt a pat of butter in the center of the comal
- Place the sandwich on the butter
- Place a small heavy plate on top of the sandwich and squash the sandwich
- Grill until the cheese starts to melt
- Flip the sandwich and repeat the squashing and grilling
- Flip again
- Increase heat to medium high, squash some more and watch the cheese for adequate melting
- Flip and repeat
- When grilled to your liking, remove to a cutting board and cut in half