Recipe: BEER & CONECUH GRILLED CHEESE

BEER & CONECUH GRILLED CHEESE

olive oil
1/2 onion
1/4 cup beer
Worcestershire sauce
1 tablespoon fresh oregano
Conecuh sausage (spicy or original)
butter
sourdough bread
cheddar, shredded
Gouda slices

1. In a skillet, heat olive oil, and sauté onion, beer, Worcestershire sauce and oregano.
2. Cook Conecuh sausage in a separate skillet.
3. Butter both sides of the bread and then cook.
4. Top one slice of bread with cheddar and Gouda. Add in the onions, oregano and sausage.
5. Top with other slice of bread and cook until cheese is well melted and both sides of the sandwich are golden brown.

Makes 2 sandwiches.

Sometimes, nothing beats a good old-fashioned grilled cheese. The classic combination of two slices of bread and a hunk of cheese is the epitome of comfort food. In this delicious version, cheddar and Gouda join in melty goodness between thick pieces of sourdough. Conecuh sausage and onions sautéed in beer and Worcestershire sauce give the sandwich an added kick. Make this tonight. And tomorrow night. It's that good.

Mobile Bay magazine

Recipe: Croque Monsieur

Croque Monsieur

Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions
 
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Recipe courtesy of Ina Garten

Prep time 5 mins / cook time 25 mins /  4-8 servings