First of all, it’s National Grilled Cheese Day! Scroll down for more amazing grilled cheese (and grilled cheese inspired) recipes!
Preggy Update: 34 Weeks
Man, I’m glad I’m not due in August. My body temperature has skyrocketed–for once, I’m the culprit for our high AC bills. I feel like I’m visibly larger every day. I keep bumping into walls (more than usual) because I’m not shaped the way I think I am. I’m having a hard time getting things out of the upper cabinets because my reach is effectively shorter. It’s annoying but funny at the same time.
The gestational diabetes hasn’t gone away, but it seems pretty well under control with diet and exercise. I did have to buy extra blood test strips because the learning curve means I’ve accidentally wasted quite a few. Fingers very very very crossed that this does go away after Baby’s born!
We did finally paint the nursery! Aaaand there’s nothing in it. That’s not quite accurate; it’s still got some furniture that we need to move out. But it’s painted, and the guest bed has been relocated to its more or less permanent home. One thing at a time.
Bacon Brie Paninis
Today’s thing is National Grilled Cheese Day! Thus I have made for you a meal that combines three of my favorite things: buttered toast, brie cheese, and BACON. I also added some sauteed spinach and red onion for health/flavor (shallot would also work). It’s easy, it’s delicious, and it’s easily scaled into as many sandwiches as you desire.
I called these paninis because I have a panini press, and it’s absolutely the easiest way to make a lovely hot sandwich. But in the spirit of National Grilled Cheese Day, you could just as easily make these on the stovetop, cooking a couple minutes per side. If desired, you can flatten them by placing a smaller saute pan or a plate on top.
Tip: These are loosely inspired by a sandwich that Robby has had at a local coffee shop. For breakfast, they serve theirs sans vegetables, extra bacon and brie, in a warm croissant. You’re welcome.Print
Grilled Brie & Bacon Paninis
- Yield: 1 sandwich
- 2 slices bread
- 2 strips bacon
- 2 ounces brie, sliced
- 2 ounces spinach (about 4 cups, loosely packed)
- 1/4 cup sliced red onion or shallot
- 1/8 – 1/4 teaspoon ground black pepper
- Slice the bacon strips in half, making 4 short strips. Saute these over medium-low heat until desired level of crispy.
- Drain most of the bacon fat, leaving a teaspoon or so in the pan. Saute the red onion until it starts going soft, about 2 minutes. Add the spinach and pepper and cook, stirring occasionally, until spinach is wilted.
- Lightly butter one side of each piece of bread. Assemble sandwich: bread, half of the brie, bacon, vegetables, brie, and bread.
- Cook on a panini press until bread is golden brown and brie is melting, 2-3 minutes. If you don’t have a panini press, simply use the saute pan, flipping the sandwich once (optional: flatten the sandwich by laying a smaller pan or flat-bottomed plate on top).
National Grilled Cheese Day!
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