I had never had a grilled cheese until the day on which I write this blog post. Why didn’t one of you tell me about this?
“Hey Cate, you know that thing people in America eat? The cheese sandwich fried in butter in a pan until it’s crispy and oozy and delicious? You really should give that a go”. That’s all it would have taken, people.
As much as I keenly encourage consumption of delicious carbs, fat and sugar – particularly at the weekend – I feel it would be irresponsible of me not to offer you up something in the way of a healthy side. Hence this autumn slaw.
Notice how I’m gently coercing you into embracing ever so slightly autumnal things? We’re nearly there baby..
I think it’s the colour of this that gives me the right to call it an autumn slaw, that and that alone. I’ll do as I please, this is my corner of the Internet, don’t question my pretty recipe names k?
FYI, you’re gonna have plenty of leftover slaw for packing out salads and sandwiches for a couple of days, so enjoy that.
A quick note on the port jelly I used. It’s made by Just Jelly, an awesome tiny company in Yorkshire putting delicious things in jars. This jelly does not mess around, its proper, full on, port. If I shot the whole jar I feel like it would get me tipsy. I whole heartedly recommend you get yourself some, but I’m sure you can find something similar down the supermarket if you don’t.
2 slices of rye bread (mine was homemade using this recipe)
a few good hunks of blue cheese (I used Castello, it was on offer)
about a tablespoon of port jelly
a slice of breads worth of butter (I’ll leave that bit down to you)
handful finely sliced red cabbage
1/2 a red onion, finely sliced
1/2 an apple, grated
1 tbsp yoghurt
juice 1/2 lemon
- Make your slaw first so you can eat the grilled cheese sandwich as quickly as humanly possible once its ready: mix all the ingredients together in a bowl. Done. That was easy, onto the sandwich..
- Get a non-stick frying pan on a medium low heat, butter one of the slices of bread and get it into the pan butter-side down.
- Dollop your jelly onto the bread, followed by the cheese, followed by bread slice number two (leave a little space around the edges to avoid any cheese spillage).
- Flatten the whole shenanigan with a spatula and leave to cook until golden brown. Flip and leave, again, until golden brown.
- Serve immediately with slaw.