Trilogy of Flavors: Pretzel

The Linden Sandwich

This is the Linden! A special grilled cheese sandwich made at the Pop Shop. It's a Philly cheesesteak housed in a Philly Pretzel Braid, topped with cheddar cheese and fried onions. It's the best Philly foods rolled into one sandwich...with a pickle! - Sandwich

Pepperoni Cheese Logs

Amish and Italian are fused together in this concoction found at the Williamstown Amish Farmer's Market. Traditional Amish pretzel is rolled and stuffed with gooey, fresh mozarella and spicy pepperoni. Microwaveable pizza rolls have zilch on this! - Sonic

Traditional Amish Pretzel

The crunchy, butter laden exterior, soft and delicate interior, and large salt crystals are qualities of a top notch, traditional amish pretzel. Sorry mall varieties, but no one does it better. I love to dip it in mustard, cheeze whiz, or nutella depending on my taste bud cravings. - Shortcake

Grilled Cheese-Giving Feast

Yes, that's Mac and Cheese sandwiched in the middle.

Man, Grilled Cheese Month. You sped by faster than that dang bus Keanu and Sandra were trapped on fifteen years ago. But boy, did you live up to your name last week at LA’s Grilled Cheese Invitational. I expected a healthy amount of glorious cheese combinations, but GCI and its innovative food truck vendors offered more deliciousness than I could have dreamed for the appropriately bright, sun-filled day. I knew the food fest would be beyond satisfying as soon as I breathed in butter and cheese swirls in the air. Then I scanned the vendors’ menu. My mind boggled, my eyes bulged, and my tummy rumbled louder than a hungry pooh bear.

A mini convertible VW van! Tillamook provided delicious Grilled Cheddar and Pepper Jack Cheese Samples

What started out as a mere grilled cheese contest party among friends, grew into a behemoth cheese event now known as the Grilled Cheese Invitational. Since it was my first time attending, I was clueless as  what to expect; except, of course, bread, cheese, and butter. An event dedicated to just those three ingredients had to be worthwhile.

This is how you start a party. Sometimes I wonder what it'd be like to be a Stilt-woman for a living

Best marching band costumes ever haha

Worthwhile was indeed an understatement. This year’s GCI was like combining the concepts of a Bobby Flay “Throwdown” with a wine and cheese party, but multiplying it by eleven-teen, throwing in some quality beer, an array of food/beverage samples, an actual cheese mascot, and an eccentric marching band that replaced color guards with eclectic folks on stilts. The day was gloriously cheesy, literally and figuratively. And boy did I encounter a multitude of creations I'm willing to attempt in the kitchen. 

From LA's most famous food truck: Grilled Cheese Truck's Signature, The Fully Loaded
Cheesy Mac + Smoked BBQ Pork + Carmelized Onions

Many have seen this gluttonous sandwich featured on Food Network. Exactly what it's name says, the Fully Loaded nearly filled me up in three quick bites that I had to take it home. The southern inspired meal-in-a-sandwich definitely lived up to the hype. I'm glad we tried this one within a few minutes of crossing the cheese gates, because the lines for all three of their locations looked like a mile long by the time 1pm rolled around. 

Cynthia Washburn definitely had the most tantalizing and tastiest sounding menu. We wanted to try everything listed, mostly the Bacon Mexican Chocolate Brownies, but by the time we reached the front of the line, the brownies and blondies were gone. We were given some crumbs, though.

MY FAVORITE concoction of the day: Cynthia Washburn's Risotto Melta
Buffalo Mozarella + Fontina + Grana Padana + Lemon Capered Pesto Risotto

Inside this deep fried sphere was a lemon infused risotto that I couldn't get enough off. The herbed, deep fried crust complimented the creamy, gooey risotto; and the combination of cheeses danced happily in my mouth. I never tried Grana Padana, but now I'm inclined to search around the markets so I can taste it on its own.

Cynthia Washburn's Croque Senor
Jamon Serrano + Manchego + Membrillo & Sage; Battered and Fried

Another Washburn creation, the fried portion of the sandwich reminded me more of French toast. When I read "battered and deep fried," I assumed something along the lines of a Monte Cristo. But this classically French sandwich, with a Spanish spin was still delightful, with the Manchego and Membrillo (a quince paste from Spain) setting it apart from the norm.

The Daily Dose's Elvis
Mascarpone Cheese + Nutella + Caramelized Honey + Vietnamese Cinnamon
+ Candied Bananas + Maple Cured Bacon on Pan de Mie

Congratulations Daily Dose, you made, hands down, the best dessert sandwich at the GCI. A teaspoon or so of peanut butter added in and this sandwich would be a perfect, Shortcake dessert. Wordy descriptions would be superfluous. Just feast your eyes on the sweetness, and you're set.

Inside the best way to end the cheese-infested day

I'm happy to say I was not cheesed out by the end of the samplings and feasting. The increased sodium and sugar spike in my body is probably what made my brain crave cheese even more. Luckily, my tummy knows when enoughs enough. Even though I probably ate double than normal, the scrumptious-ness of all the cheesy delicacies elicited far more satisfaction than regret. Until next year, GCI. In the meantime, I'm going to attempt some of the dishes I missed out on...
- Shortcake

French Grilled Cheese Toast

It’s the first day of one of the tastiest months of the year, and I couldn’t be more ecstatic. Even though I’ve decided to forego the pranking this year, which is borderline shocking if you know my past history, this first day of April still kicked *bum* for one reason. Cheese, gooey, salty, sharp, nutty, buttery, cheese. Get your cheese hats on because it’s National Grilled Cheese Month, peeps!

As it just so happens, grilled cheese is #2 on my “Favorite Comfort Foods Ever” list, with the almighty Elvis sandwich barely edging out the competition at #1. One of my favorite attributes of grilled cheese is its versatility, offering myriad meal possibilities. In its simplest form, the sandwich is a wondrous compliment to a wide array of soups and salads, or it is the shining star of a child’s after school meal. In its most complicated form, vegetables, meats, herbs, spices, and even French fries can all lend an enthusiastic hand in forming some of the tastiest, cheesy sandwiches imaginable.

Because it’s a Lenten Friday, I left the fanfare of meat out in today’s sandwich. But, I still wanted to give the classic a lively twist. That’s when it occurred to me, brunch. I love weekend brunch. I love the array of meal possibilities that combines the sweet and the savory, the familiar and the unique, and syrup with anything. Most of all, I love that it grants me the opportunity to order French toast at 12:30 in the afternoon when everyone else is ordering a steak. So, I’m kicking off this month by further brunch-ifying the simple grilled cheese sandwich. I say further because on its own, grilled cheese can be brunch.

Fresh baked French baguette from La Brea bakery

What resulted was a simple, miniature, open faced sandwich which could be served as a snack, appetizer, or even a mini meal. I went for classic and basic, refrigerator staples and it’s fairly quick to whip up. Now I know I’m not the first to think up this concept, but it’s definitely the first time I’m trying it out.

I love the cinnamon scent that rises during the French toasting process.

The fresh, French baguette was a light and airy alternative to dense, Texas sliced white bread. French toasting the baguette melded extra flavors into an otherwise commonplace sandwich. The tart, Granny apple lent crunchy texture and was a compliment to the cinnamon and nutmeg. Pure, whole American cheese provided the salty gooeyness I had been craving the past couple days.

Just starting to melt

After a few bites, I realized that French toasting the bread provided a definite oomph to the meal, lifting the sandwich to a higher level. In the future I may add more depth by using different cheeses, like Fontina or Gruyere, or even different bread, like Challah. And maybe next time I’ll remember to drizzle a little syrup or honey on top before I devour the entire thing.

Shadows from the sunset.

Gear up your tummies kids, because your grilled cheese is going to get French-ed today.

French Grilled Cheese Toast

Serves 4

• 1 regular or 2 small French baguettes
• 2 slices American cheese
• 1 Granny smith apple
• 1 large egg
• ¼ cup buttermilk, or regular milk
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ½ - 1 Tb butter, for frying
• Syrup or honey, optional

1. Slice the apple into at least 16 thin slices. Set aside.
2. Beat the egg and milk together. Add the cinnamon and nutmeg. I used more cinnamon and nutmeg than what I wrote in the recipe because I love a strong cinna-meg taste.  
3. Slice the baguette on a bias into 4 thick slices, at least 1 inch. Soak the slices in the egg mixture on both sides.
4. Heat and butter frying pan. Fry the soaked baguette slices on both sides.
5. Add ½ slice of cheese on top of each baguette slice. Cover and let the steam melt the cheese slightly. This step is easier and faster if the cheese is set out early and reaches near room temperature.
6. Top each slice of cheesed French toast with 4 thin slices of apple.
7. Plate and enjoy! If you have a sweet tooth, use syrup or honey as a dip.

- Shortcake