In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.
I love a classic steakhouse dinner – a cool, crispy wedge salad with blue cheese dressing, followed by a medium-rare steak and a side of creamed spinach. Oh! And a bread basket that’s never empty longer than a minute before it’s auto-magically refilled.
This sandwich has all your favorite steakhouse flavors, but you can make it at home and it doesn’t cost 8 million dollars. It’s VERY blue-cheesy, and it probably could use more beef and less cheese for more balanced flavor. It’s also very messy. And tasty.
For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.
- 2 slices white bread
- 1 tablespoon blue cheese crumbles
- 1 tablespoon cream cheese
- Pinch of ground thyme
- Pinch of cayenne
- Sliced roast beef
- Baby spinach
- In a small bowl, combine the cream cheese, blue cheese, thyme, and cayenne. Mix well.
- Spread the mixture on 2 slices of bread.
- Top one slice of bread with roast beef and the other with spinach.
- Close it up and butter the outsides of the bread.
- Griddle on high heat until the cheese is melted and the bread is golden brown.