I don't know exactly how I came to the notion of trying this the other night, but the notion came, and I did.
The experience was quick, easy, and finger-food-esque fun, but I think a little less time in the cast-iron skillet, meaning slightly less of a dark crisp on the baguette slices, would be better next time.
I quite prefer my grilled cheese with a browned, crispy toastiness, but the thing to remember with using a well made baguette bread is that, while the interior is wonderfully soft and does well with turning almost melty from a buttery pan, the exterior crunch only intensifies. So be aware and be brief with your pan-frying as you make them.
I wanted spice, so I used a good pepper-jack cheese and thin slices of tomato for the filling.
Butter is the key, and not too little of it, either.
And with some attention to turning the little bundles with a fork, they come out quite tasty. Pile them on a plate and pick away, napkin on hand.
The experience was quick, easy, and finger-food-esque fun, but I think a little less time in the cast-iron skillet, meaning slightly less of a dark crisp on the baguette slices, would be better next time.
I quite prefer my grilled cheese with a browned, crispy toastiness, but the thing to remember with using a well made baguette bread is that, while the interior is wonderfully soft and does well with turning almost melty from a buttery pan, the exterior crunch only intensifies. So be aware and be brief with your pan-frying as you make them.
I wanted spice, so I used a good pepper-jack cheese and thin slices of tomato for the filling.
Butter is the key, and not too little of it, either.
And with some attention to turning the little bundles with a fork, they come out quite tasty. Pile them on a plate and pick away, napkin on hand.
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| Mini Pepper Jack and Tomato Grilled Cheese on Baguette, Caya 2013. |
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