I’m really going all out for Nation Grilled Cheese month this year. I mean what is not to love? Melty cheese, carbs, butter and whatever else I can dream up, yes please! I did a breadless grilled cheese round up earlier this month. But this, THIS, grilled cheese is for you traditionalists.
This ultimate grilled cheese has not one, not two but THREE pieces of sourdough. Layers of white cheese, jalapeños and pepperoni to boot.
For this recipe you’ll need:
3 pieces of sourdough bread
Fresh jalapeño slices
Thinly sliced muenster and jack cheeses
Makes one very large, delicious, grilled cheese sandwich.
Butter the outside of the bread and lay it flat in the pan. Layer fresh jalapeños and jack cheese.
Add the middle piece of bread, then layer the muenster and pepperoni.
Layer another piece of sourdough with the outside buttered. Cook over medium heat until edges are browned. Flip and repeat. If a little cheese bubbles out and get crispy… consider yourself lucky.
Now it’s time to dig into this melty goodness. Best served with a beer.
Stacks on stacks on stacks.
Ok I have to stop typing. Think I just drooled all over this keyboard.
I finally went to Backspace Austin! It’s this great little pizza place right behind Parkside on 6th and San Jacinto. It’s a tiny restaurant and I had tried to go several times before but there was always over an hour wait or our group was too big to be seated. I was thrilled when Caroline Ittner , Meredith Cranch and I finally made a date to go to last week.
I tried to take good pictures but the lighting was dim, perfect for ambiance, however not so perfect for food photography.
For our appetizer, we chose the prosciutto wrapped mozzarella garnished with pears and drizzled with balsamic vinegar. It was delicious and we gobbled these up in no time. This appetizer was excellent however if you’re hoping for something more filling I might go with something else as this dish was small.
This was my favorite of the night! Pizza Bianca. Lots and lots of fresh arugula with ricotta, mozzarella, and Romano cheeses.
The crusts on these pizzas are amazing! They are all cooked in a traditional wood-fire oven, which is open to the restaurant so you can see your pizza being made.
This is Peperoni Americano pizza with tomato, mozzarella, salami and basil. This was a hit too!
I definitely suggest you make a reservation, especially if you’re going on a Thursday, Friday or Saturday.
Hope y’all enjoy this place as much as I did! I will definitely be going back!