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| This was a GREAT summertime dinner! I'll be making it again. And again. And again. |
My deli had three of my favorite things on sale: London broil, horseradish cheddar cheese and artisan Italian bread. Sometimes fate just comes a knockin' with ingredients for a great recipe.
I put all three together in a grilled-cheese sandwich. And, boy, did I ever enjoy it. Washed down with an ice-cold glass of beer, it was perfect for hot summer weather. The melon and avocado slices were just right.
- Thin-sliced London Broil deli meat
- Horseradish Cheddar slices
- Mozzarella, shredded or sliced
- Dijon mustard
- Sliced artisan bread--Italian, sour dough, etc.
- Melted butter
Coat the inside of two slices of bread with mustard. Coat the outsides with melted butter. Place one piece of bread, butter side down, in pan. Top with horseradish cheese and some Mozzarella (I use a 2-1 ratio). Top with ribbons of sliced London broil. Top with a bit more Mozzarella and then the horseradish cheese. Top with second piece of bread, mustard side down.
Toast over a low, steady heat. If possible, cover. When brown, carefully flip. Cover if possible. (A cover allows the cheese to melt without using a high temperature which could scorch the bread. It also kind of "steams" the meat at the same time.)
Remove to plate and slice in half.
Notes: I used Dietz and Watson brand London Broil which has an incredible depth of flavor. I also used their Horseradish Cheddar which can be milder than other brands, such as Boar's Head. Always add a bit of Mozzarella to your grilled-cheese sandwiches. It just gives a wonderful and comforting "gooiness."
