So, if you've been reading this blog you already know what's next. There is a formula here at the Clean Plate Club. Make a big meal, have leftovers - make something new from what's left.
Now, be assured those short-ribs I made on New Year's eve are perfect just reheated and served with mashed potatoes. I would NEVER complain about leftover short-ribs. But as lovely a dinner as it makes...we wanted something slightly different for lunch the next day.
Last February, Bon Apetit ran a recipe for Grilled Cheese and Short-rib - which served as the inspiration for this sandwich.
Rafe and I sliced up some of the remaining sourdough from Hartford Baking co. Then Rafe got to work grating gruyere and cheddar cheese while I shredded the remaining meat from the previous night's dinner. We assembled our sandwiches, and then dropped them into the waiting skillet, filled with melty sizzling butter.
I may have snuck some carrots into my sandwich too. They were rich with the flavor of red wine and beef. And no, we didn't have any salad with this. Just meat, cheese and bread. This was pretty much our last hurrah before our New Year's watch-it (I hate the word diet) and more healthy foods. The rich tender meat with the salty, nutty cheese and the perfectly crusty bread was quite indulgent.
What is the most interesting grilled cheese you've ever had?