If I offer you a grilled cheese, chances are good that a Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye is what will wind up on your plate. I just call it, “Regular” Grilled Cheese. This fact has caused plenty of teasing over the years, and I have a book of grilled cheese recipes to prove it- courtesy of some of my favorite dinner guests. Apparently, regular grilled cheese is supposed to involve white bread and velveeta. How was I to know? This particular sandwich, Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye, is one that dates back to my childhood- it’s what my mom made. In rural Wisconsin in the winter, amazing produce is scarce, so it’s important to have recipes on hand that enhance mediocre tomatoes and rely on dried rather than fresh basil. With a tiny bit of planning this sandwich is no more difficult to make than the white bread velveeta version and it’s downright gourmet. A little tip in how to plan ahead? When you’re finished with the marinade, don’t throw it out, just save it in the fridge for the next time the urge for grilled cheese strikes. The tomatoes can marinate for quite some time if you’re not sure when you plan to make this. After a couple of these, Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye will become your “Regular” Grilled Cheese, too.
Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye
Ingredients
Marinade
- ½ cup balsamic
- 1 cup water
- 1 tablespoon dried basil
- 3-4 tablespoons granulated sugar
- 3 tomatoes
- Havarti cheese
- Rye bread I like pumpernickel, but marble works in a pinch
Instructions
- Mix the balsamic, water, basil and sugar in a re-sealable container. Slice the tomatoes.
- Marinate the tomatoes in the balsamic mixture at least 30 minutes, but overnight works, too (In fact, during the week that the loaf of pumpernickel is in the house, I just keep the marinade on the counter and add tomatoes whenever I use them up). Refrigeration kills the taste of tomatoes, and the acid prevents them from molding, so I just keep them on the counter as long as it’s only a day or so.
- Slice the bread and cheese.
- Preheat a pan to a medium low temperature. Butter one side of each slice of bread. Layer the cheese and tomatoes on the unbuttered side of the bread.
Top with another slice of bread, butter side facing out. - Place the sandwich in the pan and cook until the bread is toasted and the cheese is melted. This one is awesome with my Roasted Tomato Soup.
