Brie & Thomcord Grape Grilled Cheese

I just put a handful of grapes on your sandwich... Don't be mad. 

I made this sandwich about forty minutes before rushing out the door to a dress appointment. After making and photographing the sandwich, I was left with exactly enough time for 1.5 bites before I had to leave.  It was not a happy parting, but I came home and finished it cold because it was just that good.   

This sandwich...oh, this sandwich, it is really and truly wonderful.  I want to eat it every day. 

When my family first moved into the house that they have lived in for the past eleven years and counting, we had a grapevine.  It was rather pathetic, truth be told, but it produced several pounds of nearly-black baubles each summer, until it finally gave up its efforts and shriveled away.

My siblings and I could not get enough of those deep, dusty grapes.  We would squeeze each fruit between our dirty fingers and pop the soft insides out of their skins and into our mouths. The skins were too tough to be enjoyable, and they provided a wrapper of protection from the grime of summer days that lay upon our hands.  With a mouthful of small, brown seeds, we would engage in a seed-spitting competition.  You see, we were all very sophisticated. 

The flavor of those sun-warmed grapes has never escaped my memory, and when I discovered Thomcord grapes last year, the nostalgia rushed through my mind, flooding my senses with sweet familiarity.

I love red grapes with cheese and charcuterie, but there is something about those gem-like, black Concords that captures my heart.  Thomcord grapes are a cross between Concord and Thompson grapes, and they possess all the charm of Concords without the pesky seeds and tough skins.

Through some very tedious experimentation (read: eating and more eating), I found that they pair really, really well with brie.

It's okay, you can roll your eyes, I know I'm obsessed with brie - but this really is SO GOOD!

So let's run through this again.  Homemade bread + caramelized onions + melty, creamy brie + sweet and crunchy grapes = happiness.  That's math.  You can't argue with math. 

The best part about this sandwich is the contrast between the crispy, buttered bread, the rich brie, and then the sharpness of the still-cool, crunchy grapes.  

Lunch is served.

Sincerely, 

Pedantic Foodie

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Grape & Brie Grilled Cheese

makes 2 sandwiches

for the caramelized onions

- 1 tablespoon unsalted butter

- 1/2 medium sweet onion, sliced

- 3/4 teaspoon salt 

- 1/2 teaspoon balsamic vinegar 

- 1/2 tablespoon honey

In a small, nonstick frying pan, melt butter over medium heat.  Add onions and salt, and cook until the onions are translucent and have begun to brown on the edges.  About 5-8 minutes. 

Add balsamic vinegar and cook until the onions are deep in color and caramelized.  Just before removing the onions from heat, add the honey.  

for the sandwiches

- 4 thick slices multigrain bread

- 4 tablespoons unsalted butter, softened 

- 1 cup Thomcord grapes

- 6-8 ounces double cream brie

Place a medium, nonstick frying pan over medium heat. 

Spread a layer of butter on one side of each slice of bread.  Cover two slices of bread with caramelized onions and the remaining two slices with sliced brie.  Press the grapes into the brie and place the sandwich halves together.

Cook the sandwiches in the skillet for about 4 minutes on each side, until crisp and golden.  Serve immediately.  Enjoy! 

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Whole Wheat Everything Rolls

I can’t help myself when it comes to bread.  I can turn down cupcakes and brownies, with a reasonable amount of willpower.  But with bread I have no willpower.  I have but one desire: a melted-butter-on-warm-bread desire. 

These rolls have a wonderful, nutty flavor that comes from the whole wheat flour, and are covered with“everything”…

… which in this case means poppy seeds, garlic, and sesame seeds.  

After the rolls receive a partial bath in olive oil they are covered with “everything salt” and head to the hot box.

These rolls make for wonderful sandwiches.  Or you could just eat them with a drizzle of fruity extra virgin olive oil.   

Have a joyous, carb-filled Monday!  

Sincerely, 

  Pedantic Foodie

Recipe:  Whole Wheat Everything Rolls

makes one dozen 

for the rolls

-4 1/2 cups whole wheat flour

-2 tablespoons sugar

-1 teaspoon kosher salt

-1 1/2 cups warm water 

-1 package rapid rise dry yeast 

-1/4 cup olive oil, plus extra for brushing 

everything salt

-1 tablespoon kosher salt

-2 tablespoons minced garlic

-1 tablespoon poppy seeds 

-1 1/2 tablespoons sesame seeds

In the bowl of your stand mixer combine water, sugar, salt and sprinkle the yeast on top.  Let it sit five minutes or until the yeast becomes foamy in appearance.  Add flour and olive oil and mix on low speed using the dough hook attachment.  Increase speed to medium and kneed for 5 minutes.  Transfer dough to a greased container and cover with plastic.  Place dough in a warm, dry place to rise for 1 hour.  While the dough rises prepare the everything salt.  

In a small bowl combine kosher salt, minced garlic, poppy seeds and sesame seeds.  Mix with a fork until the ingredients are well combined, then set aside.  

When the dough has finished rising divide and shape into rolls.  Place the rolls on a baking sheet lined with parchment and brush the tops generously with olive oil.  Allow to rest 10 minutes.  Distribute 1 1/2 - 2 teaspoons of everything salt over the top of each roll.  Bake at 425 degrees for 10-15 minutes.   Enjoy!