Thursday, June 1, 2017

Ginger's Bewitching Grilled Cheese Sandwich

Happy June, Readers! 

With the recent release of Ginger of the West, I thought I would throw in a fun recipe that wasn't included in the book (but definitely belongs.) It's for a grilled cheese sandwich, and while that might not sound so luxurious to you, believe me -- this is the fanciest grilled cheese you'll ever try! It's something I imagine Ginger offers at her cafe to the many tourists who frequent it during the lunch hour on long summer days at the coast. 

Whenever I announce that I'm making this sandwich, people in my household tend to freak out (in a good way). Make sure to grill up lots of extras!

Bewitching Grilled Cheese Sandwich
 (Makes 8-plus sandwiches depending on size of bread slices)

2 small to medium shallots
5-6 tablespoons white wine (more may be necessary)
5 oz Gruyere
8 oz Brie
8 oz of white cheddar
¾ stick of butter
1 loaf of sliced sourdough bread
1 package of bacon
2 tomatoes, chopped

Peel and chop shallots. Melt ¼ stick of butter in frying pan. When butter is melted, add shallots to pan. Saute until golden brown and the house smells delicious (about 5 minutes or so) Remove from pan and set aside to cool. Meanwhile, remove the rinds of the various cheeses and chop the good parts into cubes. Add cheese cubes to food processor along with 5-6 tablespoons of wine. Blend until it becomes a paste (you may need to add more wine if it gets stuck processing.) Then add cooked shallots to paste. Blend again until shallots are fully incorporated. Set mixture aside. 

Cook bacon according to package. (For bacon that’s crispy and not hard on the teeth, I prefer baking it in the oven as opposed to frying it in a pan.) Drain cooked bacon on paper towels. Set aside. 

Lay out sourdough bread slices, buttering the outside of each slice with softened butter. Spread a healthy layer of the cheese mixture in the middle of the sandwich (the non-buttered sides should face inward), then top with bacon strips and tomatoes. When all sandwiches are assembled, begin frying them on a griddle, two at a time. Cook about two minutes on each side, until the outside is golden brown and the inside is gooey and melted. (Keep a close eye on them because they can burn fast!) Remove from griddle, cut in half, and serve with a glass of white wine.

Be prepared to make many more! 

This recipe is inspired by Ginger of the West: A Witches of Broomfield Bay Mystery, available on 

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