Today's flavor is old school cheddar with a little curry flavored bread & butter pickle crunks tossed in to get things going.
We like a little sharp & salty to go with our big, spicy & sweet!
Old School Cheddar with Curry Pickle
Start with a nice chunk of rosemary foccacia, split. Slather dijon mustard on one side; squirt a little Kewpie Japanese mayo on the other.
Add nice chunks of cheddar (at least 2 ounces, for you portion control freaks) on the left, and a pile of bread & butter pickles on the right. I use homemade, but you can use your favorite store-bought.
Slap the two sides together and place on your grill pan - at the ready with a tablespoon of olive oil heated to medium.
You'll need to weight this bad boy. I use the top of my Tuscan mattone, but you can use a cast-iron skillet or a bacon press, really anything heavy enough to hold your sandwich down. Of course, if you have a panini maker with inserts, you're set.
Grill until cheese is melted & gooey, about 6-8 minutes.
All that and a bag o' chips makes lunch.
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