Mini-Grilled Cheese Sandwiches
Every year after my annual holiday party I have leftovers. The leftovers are sometimes complete dishes like pate or crab-artichoke dip. Sometimes I have ingredients that didn’t get used for some reason. Generally there’s a little of both. In the days after the party I challenge myself to find ways to use the remaining dishes and ingredients and this exercise can lead to new recipes.
One of my favorite things from this year was a riff on an Eggs Benedict recipe. I split and toasted the little sandwich buns that had been used for pulled-porked sandwiches, topped this with some of the leftover crab and artichoke dip, topped that with more fresh Dungeness crab and finished it off with a perfectly poached egg. I’m sorry there are no photos but I was too busy devouring it every time I made it!
Another simple thing I made and loved were these mini-cheese sandwiches. I had a full loaf of cocktail-sized rye bread leftover from the party so this was my lunch for several days. I used a little medium cheddar and a little extra-sharp cheddar between the slices, buttered the outsides and grilled them. I thought about using some of the other cheeses I had around but I loved the cheddar combination so much that I never did. I think these mini-sandwiches may make an appearance at a future party.
You’ve heard the expression that necessity is the mother of invention? Well, needing to use leftovers can certainly prove that true!
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