Grilled Cheese 'Nachtschade' Stacks
Inspired by the unexpected and often overlooked bounty, these elevated grilled cheese sandwiches are a savory, comforting delight. Layers of sharp cheddar and creamy Monterey Jack are melted between slices of buttery sourdough, with a hint of roasted garlic and fresh herbs for sophisticated flavor. Perfect for a cozy dinner or a hearty snack.
Directions
- 1
In a small bowl, combine the softened butter with the roasted mashed garlic, chopped chives, and chopped parsley. Mix until well combined.
- 2
Spread a thin layer of the herb-garlic butter mixture on one side of each slice of sourdough bread.
- 3
In a separate bowl, combine the shredded cheddar cheese, Monterey Jack cheese, black pepper, and cayenne pepper (if using). Toss to mix.
- 4
Heat a large non-stick skillet or griddle over medium-low heat.
- 5
Place 4 slices of bread, butter-side down, in the hot skillet.
- 6
Evenly distribute half of the cheese mixture over each of these 4 slices. Top with the remaining 4 slices of bread, butter-side up.
- 7
Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and bubbly. Press gently with a spatula to ensure even contact and melting.
- 8
Carefully transfer the grilled cheese sandwiches to a cutting board.
- 9
Cut each sandwich in half diagonally or into quarters, forming 'stacks'.
- 10
Serve immediately, perhaps with a warm bowl of tomato soup for dipping.