While there is nothing really special about a grilled cheese sandwich, sometimes it just…
Hits. The. Spot.
This one was grilled in butter but would have been just as great using avocado oil (which has a very high smoke point, so the oil doesn’t burn or deteriorate). I used Tillamook cheddar and 12 grain bread, garnished with diced fresh garden chives.
As an accompaniment, I recently “harvested” several of my organic carrots. Well, more like pulled them way too early. Note to self: just because the carrot tops are well over a foot high doesn’t mean the carrot beneath the earth is adult-sized…
Quick carrot dipping sauce: whisk together grainy mustard, EVOO, lavender balsamic vinegar and a pinch of salt.
Results: so satisfying!
