I’ve been contemplating an herbed scone recipe all week and today it was making me particularly hungry. It’s difficult to peruse savory recipes containing garlic, sun dried tomato, rosemary and basil without having my stomach start to rumble. It didn’t help either, that I had skipped breakfast to get a quick start on a project. I wanted something yummy and I wanted it now. Thankfully in my readings I had run across this recipe for Garlic French Grilled Cheese over at Chips That Pass in the Night (cute name, right?). What a wonderfully quick and delicious lunch this would make. The concept of the grilled cheese above was inspired by this recipe. Instead of French bread, however, I used sourdough. The cheddar mozzarella was replaced with muenster slices. I didn’t want to take the time to mix my own ingredients so I grabbed my handy bottle of The Spice Hunter Garlic Herb Bread Blend
blend. I layered 3 slices of cheese on a piece of sourdough and gave it a dash of spice blend. Then I covered it with a slice of bread and buttered both sides of the sandwich. Each side got another sprinkle of seasoning and the top got a good sprinkling of Parmesan cheese. I slid the sandwich onto my Foreman Grill (my favorite way to do grill cheese these days) and gave it a few minutes until the cheese was well melted and the top was a lovely golden brown.
Taking photos was torture as I watched the gooey cheese melt onto the plate. Luckily the lighting was just about perfect and I didn’t need to fuss too much. My stomach was really talking now. After a few quick snaps, the sandwich was devoured in almost the same amount of time. I loved the way the incredibly smooth texture of the muenster contrasted with the crunchy sourdough. The mild flavor of the cheese was perfect with the stronger flavors of the garlic and herbs. A nice glass of sweet tea was all I needed to make this a perfect lunch. I could imagine pairing this with a robust tomato soup for dinner. Total prep and cooking time was about 15 minutes.