Monday night I was feeling a little under the weather, and I started worrying that I was going to get sick again. I’m generally a pretty high energy person, so the fact that I was feeling a little sluggish had me worried. I started popping Zicam, (and I’m happy to report it didn’t get worse) but by Monday night, all I wanted was some comfort food.
I had the Smoked Gouda Panini from Ipanema Cafe on my mind, and I figured I could recreate it at home. I’m convinced that the only difference between a panini and a grilled cheese is the name. And I wasn’t trying to get too fancy here.
To recreate this, I stopped by the store to pick up a few ingredients:
I actually used some of the Ezekiel bread that I had in my freezer. Frozen bread works just fine for grilled cheese, if not better. (It doesn’t burn as quickly.) I will say, the next time I make this, I’ll be sure to shred my cheese instead of just slicing it, because I was having a little trouble getting it to melt. Either way, this grilled cheese tasted amazing.
Smoked Gouda Grilled CheesePrint
- 4 slices whole wheat bread
- 1 tbsp olive oil
- 1/4 cup sliced sweet onion
- 4 oz smoked gouda
- 1–2 medium tomatoes
- If your bread is frozen, set it aside to begin to unthaw.
- In a large frying pan, saute the onions in the olive oil.
- Cook over low to medium heat until the onions begin to caramelize.
- Set the onions aside.
- In that same pan, lay two pieces of bread in the leftover olive oil.
- Top each slice with 2oz of shredded cheese.
- I sliced mine, but I think it would melt a little better if it was shredded.
- Allow the cheese to begin melting, then top with the onion, tomato, and final slice of bread.
- Cook for 5 minutes on each side, until toasted and the cheese is melted.
I served mine with some homemade tomato soup, and it was the perfect comfort food. If you’d like the tomato soup recipe, I can share that as well. It was super simple, creamy, and vegan. This was the perfect weeknight meal. I have a little bit of gouda left, so I’ll probably try to think of something to do with that…
I’m loving these simple dinners. I’m also loving the time I’ve been spending away from the computer. I’ve been
waking up a little bit earlier getting ready a little faster in the morning, so I can do most of my blog-reading and writing in the morning. It means I don’t have to spend as much time on my computer in the evening, and I love it. I spend all day on my computer, so limiting the glow of my laptop at night has really helped me disconnect a little bit. (Granted, Instagram is still a reflex, but at least I can do that on the go!) Baby steps, people.