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BellaOnline's Sandwiches Editor

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Melted Mixed Cheese Sandwich Recipe


What do you do with those tiny bits of shredded cheese that are left at the bottom of the bag? Do you have a little dibble-dabble of cheese in about four different bags? Put the cheese onto a bun, and bake a great, melted mixed cheese sandwich!

At our house we have cheese for all occasions. There’s the pepperjack to slice onto crackers for a quick snack or light meal. We use taco flavored cheese to make melted tortilla roll-ups in the microwave and quesadillas for breakfast and lunch. Then, we have sharp cheddar for casseroles and melting on sandwiches. Mozzarella and Italian blend are used with our spaghetti sauce to create quick and easy dishes. What do all of these cheeses have in common? Eventually, there is about a tablespoon full left in the bottom of the bag. Nobody wants to consolidate the different bags into one bag. Everybody knows what Mama would do if they throw cheese away. The bags just wait in the refrigerator for that golden moment when they’ll be used! Today, there were a lot of happy cheese bags. I made a fabulous baked cheese sandwich.

In the recipe that follows, know that I used the tiny bits of cheese that I had on hand. You may use the cheeses that you have. It will taste great! There is one exception. Unless you just love the taste of strong cheese, I would not use any strongly flavored cheese, like a blue, Gorgonzola, or Roquefort, in this sandwich. However, if these are the cheeses that trip your taste trigger then, use what you love!

Choose a bread for the base. I chose a whole grain ciabatta roll. Hard rolls are nice. An onion Kaiser Roll is perfect. You may also choose a hearty sliced bread like a sourdough or pumpernickel. The following recipe is for one sandwich.

Mixed Melted Cheese Sandwich Recipe

Ingredients:

1 ciabatta roll
Pepperjack cheese
Shredded Taco cheese
Shredded sharp cheddar cheese
Shredded Asiago cheese
Shredded Italian blend cheese (which included Mozzarella, Provolone, Parmesan, Asiago, Fontina, and Romano cheeses)
A thin slice of red onion (optional)
Shredded lettuce or alfalfa sprouts (optional)
Sliced tomato (optional)

Method:

Pre-heat the oven to 350 degrees F.

Slice the roll and put it with the cut side up on an oven-proof plate. Thinly slice pepperjack cheese across both halves. Sprinkle a thin layer of each of the other cheeses on top of the pepperjack. Separate the sliced onion into rings and arrange them on top of the cheese. To melt the cheese, put the sandwich into the oven for about 10-15 minutes. Check after 10 minutes to see if the cheese has melted. You might like to brown the cheese off. Just let it stay in the oven for a longer time. Check it to make sure that it does not burn. The bun will have a lovely crunch. Let the sandwich stand for a minute, dress it with fresh veggies, if desired, then put the two halves together, and eat with gusto!

For those hot summer days when you don’t want the oven on, melt the cheese in your microwave. This might make the bread tough, so pull it out when the cheese is just bubbly.

Variations:

Low Carb Version

Use a low carb tortilla; I like the ones by La Tortilla Factory. Put it on an oven proof plate. Thinly slice pepperjack cheese across the tortilla. The pieces don’t have to touch. Sprinkle a thin layer of each of the other cheeses on top of the pepperjack. Separate the sliced onion into rings and arrange on top of the cheese. To melt the cheese, put the tortilla sandwich into the oven for about 10-15 minutes. Check after 10 minutes to see if the cheese has melted. You might like to brown the cheese off. Just let it stay in the oven for a longer time. Fold your cheesy tortilla in half. Before you fold it, you might want to add some shredded lettuce and some tomato slices. Thinly sliced yellow squash is tasty, too.


In these tough economic times, we don’t want to waste anything…not even shredded cheese in the bottom of the bag! Take your leftovers, combine them, and make glorious sandwiches. Would you share what you create in the Sandwiches Forum?
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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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