One Year: Hasselback Potatoes with Dill Sour Cream
Two Years: Chickpea Salad Sandwiches
Three Years: Thai Red Curry with Coconut Rice
Four Years: Herbed Yukon Gold Oven Fries
Cacio e Pepe Frico Grilled Cheese
Makes 1 sandwich
2 ounces semisoft cheese, like fontina and/or provolone, finely grated
1/2 ounce pecorino cheese, finely grated
2 slices sourdough bread
1 1/2 tbsp high-quality salted butter (I like Kerrygold!)
1/2 tsp ground black pepper
In a small bowl, mix together cheeses. Divide all but 2 tbsp of cheese mixture between slices of bread. Spread 1/2 tbsp butter on the top side of the sandwich, only. Meanwhile, heat 1 tbsp butter in a skillet on medium heat. When melted, evenly sprinkle with 1/4 tsp black pepper, then 1 tbsp of cheese mixture. Place the unbuttered half of the sandwich atop the melting cheese, allowing the bottom to become golden brown before flipping, about 3 minutes. Meanwhile, sprinkle the top half of the sandwich with the addition 1 tbsp of cheese and 1/4 tsp of black pepper. When the bottom side is perfectly golden and brown, use a spatula to gently lift the frico from the pan and flip the sandwich over to cook the other side (NOTE: it’s totally fine if some of the cheese you sprinkled falls off here, because it’s going to get frico-ed, anyway). When the sandwich is fully cooked, with golden brown frico on both sides (about 2 more minutes), transfer to a plate. Let rest for 1-2 minutes before gently slicing on the diagonal and NOT. SHARING. WITH. ANYBODY.
You have made me so hungry my stomach hurts. Your photography is fabulous.
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I’m about to make another one right now. I’d share if I could! 😂 Thank you for the compliment! I’ve become very passionate about taking pictures of the food I make. Best wishes to you!!
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Kerrygold butter is absolutely the best! Great pick!
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Yasssssssss!
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This sounds great! Cacio y Pepe pasta is a favorite dish for me, and I’m sure this grilled cheese will be phenomenal!
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Thank you, Nina! Cacio e Pepe is a favorite in my books, as well. The concept definitely translated wonderfully between slices of bread. 🙂
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Looks delicious! I will definitely give it a try in the future 🙂
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Thank you!!
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I make something like this only with more butter and I swear to God I can FEEL my arteries hardening every time I swallow but it tastes so damn good it’s worth the early-onset coronary artery disease.
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Quinn, you had me at “more butter.” Who needs arteries?! Just kidding, they’re very important. But so is Grilled Cheese in my world.
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Grilled cheese is so important. Vital, some might say!
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🙌🙌🙌
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Your words should be a part of your Ingridients list..without them, I’m not sure this sandwich would be the same…
Thanks for the recipe and the experience of the read.
-H
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Thank you for holding my vulnerable, carbohydrate-centric words so gently. I appreciate you sharing your thoughts!
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[…] Year: Cacio e Pepe Frico Grilled Cheese Two Years: Hasselback Potatoes with Dill Sour Cream Three Years: Chickpea Salad Sandwiches Four […]
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