08 April 2014
Grilled cheese, apples, pickles!
Evidently April is national grilled cheese month, which is good, because I already made and ate two or three different iterations of this lunch, and if you cook something that much, you really need to talk about it on the internet. Even if what you kept making was a sandwich. Yes.
So: grilled cheese.
IT'S THE BEST LUNCH
I NEED THE CAPSLOCK
IT IS THE GREATEST
Grilled cheese: dijon mustard and sharp cheddar on Veronica's homemade sourdough, grilled in unsalted butter in a cast iron pan. It's the classic for a reason, and the reason is that it's unbelievably delicious. Yeah!
Apples: organic gala. Cut them up!
Pickles: super easy and fast overnight refrigerator pickles made with English cucumber. I threw a couple peppercorns in there too. If you have never made refrigerator pickles, OH MAN. Go get yourself a cucumber and some vinegar. It takes five minutes and is so worth it.
Put everything on a plate and go to town.