It’s National Grilled Cheese Month
SoupAddict was bowled over to learn that April is National Grilled Cheese Month. Normally, she never hears about these things until they’ve already passed. Like National Soup Month (January – totally missed that one [hangs head in shame]). And National Potato Chip Day (March 14th). Then there’s National Doughnut Day (first Friday of June). And National Talk Like a Pirate Day (Sept 19th – SoupAddict knows about this one, but forgets about it every, single year. Arrrrrr! This time, she’s putting it on her Google Calendar, and hopes that da Googles will come through for her).
A whole month of grilled cheese. SoupAddict doesn’t know who thinks these things up, but hopes they’ll be rewarded in the ever-after with copious quantities of whatever makes their tummies sing. Like this Grilled Cheese with Honey and Prosciutto, which definitely makes SoupAddict’s tummy sing.
Also, on a list of National days and months, SoupAddict noticed that today is National Blame Somebody Else Day, which SoupAddict plans to take full advantage of here and at work. (Note, for example, that SoupAddict predicts she will overlook a misspelling or two of “prosciutto.” On this, she’ll blame the very inventors of prosciutto, who should’ve foreseen, those many years ago, that one day someone called “SoupAddict” would have fingers with an odd muscle memory that insist on typing “proscuitto” on the yet-to-be-invented Interwebs.)
SoupAddict must give yet another nod to her panini grill, which heats up these cheesy wonders lickety-split. And leaves behind adorable grill marks in the process. SoupAddict
Grilled Cheese with Honey and Prosciutto
|butter, softened for spreading|
|6||oz||soft cheese (such as Brie. SoupAddict used both Fromage d’Affinois and Taleggio)|
|4||oz||prosciutto, shaved or sliced chiffonade|
|2||fresh basil leaves, sliced chiffonade|
|honey, for drizzling|
|course ground mustard, for spreading|
1. Butter one side of all of the bread slices.
2. Spread a medium-thick layer of cheese on the non-buttered sides of 4 of the slices. Drizzle honey over the cheese.
3. Add a thin layer of prosciutto on the honey, following by a sprinkling of basil.
4. Spread a very thin layer of mustard on the non-buttered sides of the remaining 4 slices. Then top the each of the cheese halves with the mustard coated slices.
5. Grill both sides of each sandwich in a pan, electric griddle, or panini press, until cheese is nice and melty.