8ouncesTillamook Smoked Black Pepper White Cheddargrated
8ouncesTillamook Smoked Cheddargrated
1bunch of rainbow carrotstops reserved and peeled
1bunch of asparagus
1bunch of broccoli
2yellow onionspeeled and sliced
2leekstrimmed and cooked in 2 tablespoons Tillamook unsalted butter over medium heat for 20 minutes, until crispy. Season with salt.
1watermelon radishthinly sliced
Carrot top pesto:
2cupsof carrot top leaves
Pinchof crushed red pepper
1/2teaspoonof saltor to taste
1/2cupTillamook unsalted butterroom temperature
1loaf of sour dough bread
1loaf of challah
Start with grating all your cheese. If you have a really large food processor, you can grate it very quickly using the grater attachment. I used a box grater, you know, the old fashioned way.
To roast your vegetables, start by preheating your oven to 400 degrees F. Add the carrots to a parchment-lined baking sheet and toss with a teaspoon of olive oil, salt and pepper. Transfer to the oven to cook for 5 minutes. At the 5 minute mark, add the asparagus to the same baking sheet; toss the asparagus with a teaspoon of olive oil and a pinch of salt and pepper. Transfer the baking sheet back to the oven to roast for an additional 5 minutes. At the 5 minute mark, add the broccoli and again, toss with a teaspoon of olive oil, salt and pepper; roast all of the vegetables for an additional 10 minutes. Remove and set aside. (It’s ok if the veggies are completely room temperature, they’ll reheat a bit when you make the sandwiches.)
In a medium sauté pan, add a teaspoon of olive oil, add the sliced onions and cook until caramelized, being sure to stir them every few minutes, for about 30 minutes. Meanwhile, in an additional small sauté pan, melt a few tablespoons of unsalted butter. When melted add the leeks. Cook until crispy, about 20 minutes. Season with a few pinches of salt.
To make the carrot top pesto, add all of the ingredients to a food processor; pulse until smooth. Adjust salt to taste.
Transfer carrots, asparagus, broccoli to plates. Add the caramelized onions, leeks and pesto to small bowls. Slice up the bread! Set out the cheeses and butter. Add some flowers. Have fun with it!
Obviously, this isn’t really a recipe but a guideline and list of ingredients I used to build the grilled cheese bar.