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Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

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.

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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.

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Then I sliced some muenster cheese and topped both slices.

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I put the kale microgreens in the middle, between the cheese slices so they wouldn’t get cooked.

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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
  • Microgreens
  • 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



Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing. This is one of the easiest dressings ever! It only requires four ingredients, and it is so good.

It’s a lot like Alfredo sauce, but cold, so it is great for pasta salad if you are in the mood for a creamy one instead of one dressed with a vinaigrette.

And if you love left-over chicken Alfredo, but hate the way it gets all congealed when it’s cold and then doesn’t really get a good texture back when you reheat it, this is the perfect make-ahead substitute. Just cook your pasta and chicken, put them in a sealable container, toss it well with some of this dressing, and refrigerate. Perfect cold “chicken Alfredo” for breakfast!

I’m completely spoiled to homemade dressing, but it took me a while to get my system down so it wasn’t so much work. When I make this one, I make a batch of Homemade Ranch at the same time. But now I premix the dry ingredients for my Ranch and store enough for several batches.

I also have an amazing batter bowl that my mom got from the Farmer’s Market for my birthday. I’ll have to post pictures of it later. I mix my dressings in that, using a stick blender (you can use a whisk of a fork), and then I pour them into sauce jars that I have saved.

I label them, using painter’s tape, with the expiration date of the ingredient that has the closest expiration date. For me that’s usually the buttermilk. That works better than just labeling them with the “made on” date because when I did that I still had to go look at the expiration dates on my ingredients to know if the dressing was good, and if I had already thrown out the containers for the ingredients I was screwed.


1 bulb garlic (roasted)
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1/2 cup buttermilk

To Roast the Garlic:

Set the oven to about 350 or 400 (preheating is not necessary). Cut the top off the bulb of garlic. Put it in a ramekin or another little oven-proof bowl-type thing. drizzle with olive oil. Put it in the oven until it’s golden brown, usually somewhere between 30 minutes and an hour. I know it’s time to check it because I can smell it.

Remove from the oven and let cool! You can roast the garlic a day or two before you make the dressing and just keep it in the fridge until you’re ready to go, but it’s easier to squish out at room temperature.

To Make the Dressing:

Squish roasted garlic into a bowl.
Add mayonnaise and Parmesan. Blend well with a stick blender, whisk or fork. Add buttermilk. Blend well again.
Pour into a sealable container or cover your bowl and refrigerate.
Label with expiration date if desired.

That’s it!

Roasted Garlic and Cheddar Bread from scratch

Roasted Garlic and Cheddar Bread from scratch




  • 1 1/8 cup warm water
  • 1 packet yeast
  • 3 tablespoons honey
  • 3 cups all purpose flour
  • ¼ cup parmesan
  • 1 teaspoon salt
  • 2 tablespoons powdered milk
  • 1 bulb roasted garlic
  • 4 oz sharp cheddar, cubed


Add water, honey, and yeast to bread machine pan. I think I may have poured more than 3 tablespoons of honey. Let sit for a while until it starts getting kind of foamy.


While you wait, cube the cheese and set it in the freezer. Add flour and the rest of your ingredients (except the cheese and garlic) to the machine. Set on dough cycle and start.


My dough cycle take 90 minutes. Dump the doughball on an oiled piece of wax paper. Place the cheese cubes and roasted garlic cloves all over the top of the dough, and then knead them in. Stretch and twist the dough into a long loaf, and place on a cookie sheet, diagonally if needed to fit. I lined mine with parchment paper. Cover with the oiled wax paper and place in a warm area of your kitchen to rise while the oven preheats. I set mine next to the oven.


Preheat your oven to 400. When it comes up to temperature, open and turn it down to 350. Uncover dough and bake for 20 minutes, then check it. It will probably need about 7 more minutes to start turning a nice golden in places.


Remove from oven and let cool.