Day 98: “Katie Lee Joel The Comfort Table”
April 8, 2011
I know, I know, another grilled sandwich that we are making. Honestly it is such a fast week night meal that almost everyone will eat, it has become our go-to meal of late. The beauty of the grilled cheese is that everyone likes it. One exception, for my husband who had too many as a child and will still get nauseous at the sight of a grilled cheese and tomato soup combination. As long as keep them separate he will eat them. But of course we just can’t have any grilled cheese, we have to jazz it up with cool cheese or fun toppings, and now we have started adding a spread to the sandwich before we grill it.
Another pretty person another pretty cookbook…..or so it seems. Katie Lee Joel was married to Billy Joel (I think they are now divorced). She does have some cooking experience and she is seasoned writer, so I am going to cut her some slack. Most of the recipes in her cookbook are good basic ones for home cooks to have in their cooking arsenal, such as meatloaf or roasted tomato soup. If you like to experiment with some fun options try the Vidalia Onion Pie or the Chorizo Grits Cakes with Cilantro Cream. The cookbook would be a nice one to give to someone who is starting out in their first apartment or getting married. Basic recipes that the average home cook can prepare.
The Ruling: Our family has a love for chipotle…..ever since we first started making chipotle chicken tacos back in the days that we needed a recipe for leftover Thanksgiving turkey. We now make our chipotle chicken tacos at least once a week and it is the one dish that everyone loves. So when I saw that there was a chipotle sauce on a sandwich I had to try it. I left off the red onions….we are not big raw onion fans. It also calls for two of each pieces of cheese….gets kind of cheesy! There was extra sauce and we froze ours to use for another date. My son works for a really cool restaurant in town and he suggested that they add it to their menu this summer, so Sara, here is the official request from our son to add it to the menu at the Cafe Muse or at Maxwells.
Grilled Chipotle Three-Cheese Sandwich, page 115
- One 7 ounce can chipotle peppers in adobo sauce
- 1/4 cup olive oil
- 12 slices Monterey Jack cheese
- 12 slices Swiss cheese
- 12 slices Cheddar cheese
- 2 Roma tomatoes, slice crosswise
- 1/2 red onion, very thinly sliced
- 12 ounces sourdough bread (thickly sliced if possible)
- 12 tablespoons butter (1 1/2 sticks) softened
- Place the chipotle peppers and their sauce in a food processor or a blender and puree until smooth. With the machine running slowly drizzle in the olive oil. Place the chipotle puree in a small bowl and set aside. Can be stored in an airtight container in the refrigerator.
- Preheat a large heavy skillet, grill pan, or griddle to a medium heat.
- Place the bread slices on a work surface and spread each slice with 1/2 -1 tablespoon chipotle puree (depending on how spicy you like it). Layer half the bread slices with two slices of each cheese and a few slices of the tomatoes and onions. Top with the remaining slices of bread, chipotle side down. Spread the top and bottom of each sandwich with butter.
- Grill each sandwich for 3 to 4 minutes on each side until the cheese is completely melted and the bread is golden brown. Slice the sandwiches in half and serve immediately.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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