Thursday, March 19 was a tough day, so comfort food was in order for supper. From the freezer some leftover tomato blue cheese soup, and from the pantry – grilled cheese sandwiches.
Did I want regular grilled cheese sandwiches? Not really. So I Googled (as you do) grilled cheese with cream cheese. I found a bunch (naturally), however, the few I looked at used a lot of mayonnaise. I like mayo, don’t get me wrong, but perhaps not quite as much as was called for.
Because I rarely follow a recipe exactly, I changed up the one I found (and I apologize but I have no idea which one I looked at).
Grilled Cheese with Cream Cheese
1 can chunk or flake tuna, drained (could use canned chicken)
2 heaped tablespoons of mayonnaise
4 tablespoons of cream cheese
1/2 stalk of celery, chopped fine
1 green onion, chopped
1 teaspoon to 1 tablespoon of Dijon mustard (depending on preference)
1.75oz of shredded colby cheese (could use cheddar, or any other kind of cheese you enjoy. Could also use sliced cheese and not mix it in, just mix the rest of the filling, load each sandwich and lay a slice of cheese on top) Also, please add more cheese if you like. I chopped a chunk off the block I had and thought I’d weigh it. If it hadn’t looked like enough, I would have added more.
Spices – add them! Salt & pepper (I don’t because I have high blood pressure), garlic, cayenne – use whatever makes your tastebuds sing!!!!!!
10 slices of sandwich bread (I used white because that’s what I had)
Some butter, margarine, mayonnaise or spray to put on the outside of the bread to help with the browning
Put all the ingredients except the bread & margarine into a small bowl and mix it thoroughly. The recipe I looked at showed a mixer doing the job, but I didn’t bother, I just used a fork and mixed til the onion was all through and there were no lumps of cream cheese.
Preheat your frying pan at about a medium heat, depending on your stove. You could also use the oven at 350 celsius – just keep a close eye on things so the sandwiches don’t burn.
Split the filling evenly between the 5 sandwiches (or you could go 6 or 7 if you wanted them a little less enthusiastically filled)
Butter one piece of bread on the outside, pop into the pan with the buttered side down and then butter the top side.
Brown one side, flip & brown the other. A lid might help the filling get more melty but I wasn’t waiting. The soup was done, the sandwiches needed to be, as well!
I served with homemade beet pickles I canned a few months ago. Grilled cheese & beet pickles are my thing. The purple bread makes me happy. Some people dip their grilled cheese in ketchup, but for me it’s beet pickles, every time.
Did dinner solve all my problems? No, but for a little while, I focused on something else, and sometimes that’s all you can ask for.