Scrappy Grilled Cheese

One of my favorite meals is an array of cheeses - soft, hard, smoked, herby, w/truffles - along with a green salad and an Acme Bread Company sourdough bagget. I nibble through these cheeses for days until I'm down to cheese scraps. Sometimes a bit of mold has grown on them. Don't toss the moldy cheese into your compost. Just scrape off and it's ready to eat.

Another favorite is a grilled cheese sandwich. This is also a great way to use scraps of various cheeses and melt them into a cheesy goodness. I also added the last of the squash blossoms from my friend Musetta's garden. If you have a garden, please add herbs and produce to your sandwich to dress it up.

Here's what you'll need:

• Sourdough bread
• Butter or good olive oil
• Cheese
• Squash blossoms or red bell pepper
• Mayonnaise or Aioli
• Mustard
• Cast iron skillet

Did you know that cooking in cast iron is a natural way to add iron to your diet?

Butter or oil lightly one side of the bread and place buttered/oil side down in the skillet. 

Add sliced cheese(s) and any herbs or sliced squash blossoms or peppers. Cover and cook on medium heat on the stove top until bread is golden and cheese is gooey. 

Serve with a side salad. I usually make my own salad dressing since bagged salads often add sugar to their salad dressing. Totally not needed or heart healthy. But there are some really tasty bagged salads available and they do make it super easy to add a salad to your lunch to munch.

Bon appetite!