Tag Archives: Bread

Grilled Cheese Sandwiches

21 Feb

Grilled sourdough with baby spinach, cheddar cheese and prosciutto.

  • two slices of medium thick sourdough bread
  • a few slices of cheese (e.g. havarti, cheddar, mozzarella, swiss, etc.)
  • a few baby spinach leaves
  • 3 to 4 slices prosciutto

Heat a frying pan* on high heat. Place both slices of bread into the pan. When the slices are toasted, turn down the heat to medium and flip one of the slices over. On this flipped slice, place the cheese first, then spinach and prosciutto and then another layer of cheese. (The double layer of cheese will help hold the sandwich together). Place the toasted side of the other slice of bread onto the cheese.

Depending on how thick your sandwich is, you might want to cover it with a lid or plate. I find I usually don’t have to though. After a couple of minutes, carefully flip the sandwich and cook for another two to three minutes or until the cheese has melted. The grilled prosciutto spinach sandwich is now done. Cut in half with a sharp knife and serve immediately.

Feel free to switch it up by replacing the prosciutto with spicy genoa salami or adding thinly sliced tomatoes or using a different type of bread.  I personally love grilled cheese with sourdough because it’s a dense bread and when sourdough is toasted, it becomes incredibly crunchy especially the crust.

*I don’t have a panini press but if you do and you’re making this recipe, this is an ideal time to use it.


Banana French Toast

18 Aug

Two slices of banana french toast using sourdough bread.

  • 4 thick slices of bread; I used sourdough which, not surprisingly, makes a slightly sour french toast.  It’s a bit of an acquired taste but what’s good about the sourdough is that it is a dense bread and soaks the french toast batter really well.  If sourdough does not sound appealing, I suggest experimenting with a dense sweet bread such as brioche or egg bread.
  • 1 ripe banana, peeled
  • 1/4 cup of skim milk
  • a blender
  • 1 tbsp of real vanilla extract
  • 1 tsp of cinnamon
  • 1 tbsp of honey; more if banana is under ripe
  • 1 large egg, beaten
  • unsalted butter, enough to coat a large frying pan (about 2 tbsps)

Banana french toast batter.

In a blender, combine the banana and milk until it has a watery consistency.  Pour the banana milk mixture into a large shallow dish.  Add in the egg, cinnamon, honey and vanilla.  Combine well and you now have the banana french toast batter.

A slice of sourdough bread soaking in banana french toast batter.

Heat a large pan on high with enough butter to generously coat the entire pan. Soak a slice of bread into the batter, flip over and ensure the slice is completely saturated before removing from the batter and placing into the hot pan. Repeat with the remaining three slices of bread.

Four slices of bread cooking in a large fry pan. Two of the slices have been flipped.

Flip the bread slices over after about two minutes and cook for another two minutes. A golden brown should have formed on both sides of the toast.  If not, cook a little longer. Keep a careful watch on the bread as they burn easily. If needed, turn down the heat and adjust the cooking time appropriately.

Banana french toast with syrup.

Serve the banana french toast immediately and if desired, with syrup.