I love gourmet grilled cheese sandwiches (or, fine, paninis if that’s what you insist on calling them). And one of my New Year’s resolutions is to cook more.
Hence, I have decided to embark upon the Great Grilled Cheese Experiment of 2012. Every so often, I’ll make a fancy motherlovin’ grilled cheese with a new/different combination of ingredients and record the results (a brief taste summary, a star rating) on this here blog.
Tonight was the Avocado Goat Supreme (!).
- goat cheese
- havarti
- baby spinach
- tempeh bacon/fakon (which I made! I am so handy)
- avocado
- crushed red pepper
- paprika
- yellow lentil hummus with sunflower seeds and apricot
- store-brand multigrain bread
Thoughts:
Avocado draws out the agave nectar in the fakon, so it tasted a bit sweeter and more barbecue-y than I necessarily intended. However, I also overshook the crushed red pepper and, between that and the hummus (delicious but weirdly peppery!), my nose started running partway through the sandwich. I had to get up for a napkin and pour myself a glass of milk to combat the spiciness. The goat cheese provided a cooling effect, but not enough of one.
To be honest, this sandwich — though tasty — may be too intense for me. I had to keep taking breaks. Next time I’ll make something more simple. Oh, and add pictures, because that’s a thing I could do.
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