Cheesing It Up

Most nights, Thatboy turns to Thatbaby and says "Do you know how lucky you are to have a mommy who makes us such elaborate meals?"

And then there are nights like this week where Thatboy turns to Thatbaby and says "Yum - soup!"  In an effort to clean the fridge of leftovers we're doing a lot of soups.  And salads.  And sandwiches. 

I kind of love having sandwiches for dinner every now and again.  And there's no reason why a sandwich can't be gourmet.  (Or a soup for that matter).

Prepared on fresh-made bread, even a grilled cheese takes on the air of sophistication.  Especially when made with white cheddar and pears. 

 Pear Grilled Cheese

2 slices of Graham bread (recipe to follow)

2 slices of white cheddar cheese

1/2 ripe pear, sliced thin

butter

1. Spread each slice of bread with butter on both sides.
2. In a skillet, toast the bread on one side.
3. Flip one slice of bread and place slices of cheese and pear on top.  Place other slice of bread, toasted side down on top of cheese and pear.
4. Brown sandwich and flip one more time, until both sides are golden.

Graham Bread (From the Fannie Farmer Cookbook)

1/3 cup molasses

1 1/2 tsp salt

1 pkg yeast

3 cups white flour

3 cups graham flour

1. Mix the molasses, salt, and 2 1/2 cups warm water in a large bowl.  Let cook to lukewarm.
2. Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve.
3. Add the dissolved yeast, the white flour and 2 1/2 cups of the graham flour to the lukewarm molasses mixture and beat well.  
4. Slowly add the remaining graham flour.  Cover and let rise in a warm, draft-free environment until double in bulk.  
5. Beat again briefly and divide the dough evenly into two greased loaf pans.  Cover and let rise to the tops of the pans.  
6. Preheat oven to 375.  Bake bread for about 45 minutes  Removed from pans and cool on racks.