If you were to ask me if I like cheese, my immediate response would be, “No.” But then I’d pull a Tenth Doctor and say, “Welll….” Because I do like cheese. Sometimes. On certain things.
To me, cheese belongs on things like: Burgers, Pizza, and, of course, Grilled Cheeses. You will not catch me putting cheese on a deli style sandwich. There are only two cheeses I like served cold: Coby Jack and Feta. I know, I know. Call me weird.
Thanks to Joanna Gaines and her wonderful Magnolia Table Cookbook Volume 1, I discovered Havarti cheese. I am no cheese connoisseur so I probably would not have tried it, let alone known about it, on my own. The last two weeks I have gone through two packages of sliced Havarti cheese. Why? Because I have discovered that Tomato and Havarti Grilled Cheese sandwiches might be my new favorite sandwich. Honestly, why did I wait so long to try a tomato and grilled cheese sandwich? I like tomatoes. I like grilled cheese. I encourage you to try it if you haven’t.
If you have the Magnolia Table cookbook, I suggest you turn to page Ninety-One and whip up Joanna’s take on a grilled cheese. If not, then don’t worry, I’m providing you with two recipes to try out. Whichever you choose, I hope you enjoy your sandwich adventure! Happy Eating!
Grilled Havarti and Tomato
2 slices of Tomato
2 Slices of Havarti Cheese (or more depending on how cheesy you like your grilled cheeses)
2 slices of Bread of your choice
~ Heat a pan on low-medium
~ Coat both sides of bread with mayonnaise.
~ Place one slice of bread in pan, layer with one slice of cheese and the two tomatoes slices side-by-side, the second slice of cheese, and second slice of bread
~ Cook on both sides for 2-3 minutes each
~ Cut in half if preferred and serve warm
Bacon, Spinach, Tomato, and Cheese
2 slices of Bacon
2 Slices of Tomato
2 Slices Havarti Cheese
2 Slices of Bread
~ Cook Bacon to preferred crispiness
~ Follow the instructions from above, adding Bacon and Spinach to the Tomato and Havarti layers.
~ Cut and serve warm