Seek first his kingdom and his righteousness, and all these things will be given to you as well. Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.
Matthew 6: 33-34
Good mornin you all! I hope you are having a great start to your February. Phil didn’t see his shadow, so Spring is just around the corner, right??? Lol. Wouldn’t that be nice? I’m not holding my breath though.
Well, let’s get down to business. Grilled Triple Cheese Dunkers. I whipped this little sandwich up one night after the kids had went to bed and Josh and I were trying to figure out what we were going to have for dinner. They turned out amazing. I may have had two sandwiches. (Please don’t tell anybody).
I’ll give you the rundown. Start with two types of cheese – one aged, one creamy. The aged cheese packs a punch of flavor, the creamier cheese, is well, creamy. I used an aged Havarti Cheddar, and a creamy Vermont cheddar. Then to knock up the flavor department a little more I added some ham and pepperoni. I am not a fan (and neither is Mr. Mead) of Fennel, so that removes most Salamis, and prosciutto’s. If these are your thing, they would be super good on this sandwich.
Let’s move to the outside of the sandwich, sprinkle a nice layer of Parmesan cheese to the outside of the bread, with a little butter and heat- this turns into an amazing crunchy, salty, cheesy layer. Then plop it into a pan with butter and garlic (because butter + garlic = heaven). Garlic does not have to be at a very high temperature before it browns, so if the black spots on the outside of the sandwich bug you, you are allowed to skip adding the garlic… I suppose.
Pop a lid on it, if you have room in your pan, put a smaller lid, than the size of the pan. It will keep the air around the grilled cheese warmer, than with a large lid, meaning you will have less of a chance of ending up with some your cheese not melted. And that would be a game ruiner.
Lastly serve this with some Marinara sauce or ranch dressing. I used Sprouts Garlic Pasta Sauce, it is awesome. Sorry I don’t have a picture.
- 2 slices of bread (not a holey bread - so cheese does not melt through)
- ⅛ cup or 1 slice Havarti cheddar
- ⅛ cup or 1 slice Vermont cheddar
- 1-2 slices of ham
- 5-6 pieces of pepperoni
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter - divided in half
- ¼ teaspoon garlic powder or 1 teaspoon garlic paste
- Marinara sauce and/or Ranch dressing to serve with
- Grab all above ingredients- prep and slice if needed (cheese, etc).
- Preheat a skillet to medium heat
- Layer one of the pieces of bread with cheese, ham. pepperoni, then the rest of the cheese.
- Place top piece of bread on sandwich.
- Sprinkle with half of the Parmesan. Push down on Parmesan to help it stay on bread.
- Place butter and garlic in pan, swirl the two ingredients together.
- Once the butter is melted and garlic incorporated, place Parmesan cheese side of sandwich down in pan.
- Put lid on sandwich.
- Let cook for 3-4 minutes, check for level of brownness and how well cheese is melted.
- Once bottom layer of cheese is melted, sprinkle the rest of the Parmesan cheese to the top of the sandwich.
- Scoop the sandwich with a spatula. Place the sandwich, still on the spatula on a plate for a moment. Add the rest of the butter and garlic to pan, swirl together, once melted place uncooked side of sandwich down in pan. Place lid back on top of sandwich. The second side of sandwich will cook quicker, than the first. Check after 1-2 minutes for doneness.
- Once cooked to preferred liking remove to plate.
- Wait 1-2 minutes, cut sandwich into 4 pieces to make easier to dunk into sauce.
- Serve with Marinara (heat marinara sauce, if you prefer) or Ranch dressing.