PREMARINATION & DELIBERATION -- Deadly Good Steak & Mushrooms

After a short hiatus, I'm back in action! You ABSOLUTELY have to try these recipes out! I honestly couldn't even restrain myself from eating almost the whole thing before I took a picture. It's THAT good! The steak is delicious, but the mushrooms are really the big winner--and together?! My goodness, heaven! Do it! Do It! Do it!!! You will love it! 

Delicious Asian-inspired T-bone Steak

What you'll need:
- 3 large T-bone Steaks (or any cut of your choice)
- 1/2 cup Soy Sauce
- 1/2 cup Red Wine
- 1/4 cup Maple Syrup
- 2 tbsp Sesame Oil
- 2 tbsp Fresh Crushed Ginger 
- 2 tbsp (3 cloves) Crushed Garlic
- 2 tsp Crushed Red Pepper Flakes (adjust according to your preference)

How you make it:


Mix together  all of the ingredients (minus the steaks) in a bowl. Then place the steaks and marinade in a ziplock bag, mix it around, and refrigerate for 4-6 hours. Cook on the grill (yum!) or stovetop and enjoy!

Balsamic Marinated Mushroom

1 tsp Crushed Red Pepper
1 tsp Black Pepper
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Dried Oregano
8 ounces/ 1 packages of baby portobello mushrooms, halved

Whisk together the black and red pepper, olive oil, balsamic vinegar, and oregano together in a medium bowl.

Add the halved mushrooms and toss well to coat. Marinate for up to 4 hrs.

Cook in the oven (350F) or in a pan on your stovetop. If you use a pan and a lot of liquid collects, drain some of it. Cook on High for 7-10mins, until tender. You can also grill these babies--just skewer them! Grill 5 minutes per side.

Give RISE to property rights -- Bread CREATION

If there is one thing that I could eat forever and be in heaven, it is bread. All types of bread -- I just LOVE it! Yum Yum YUM! My grandfather would occasionally make bread when I was younger, and I absolutely loved those special days. I decided to mix it up from baking tons of sweets and make what I find most comforting of all -- BREAD! Here's my stab at a slightly sweet, very dense, but absolutely delicious bread! Enjoy!



What you'll need:

2 tsp Active Dry Yeast
3½ cups  All Purpose Flour
¼ cup  Vegetable Oil
¼ cup  Honey
1½ tsp  Salt
3  Large Eggs plus 1 for brushing
¼ cup  Warm Water

How you make it: 

In a small bowl, add the warm water, 1/4 cup of the flour and the yeast, whisk all together well and let it sit and proof for about 10 minutes until the mixture starts growing and bubbling.

In the mixing bowl of a mixer, add the yeast mixture, the eggs, vegetable oil, salt and honey. Mix well together then using the dough attachment gradually add the remaining 3¼ cup of flour, adding 1 cup at a time.

Remove the dough from the mixer and place it onto a floured surface and knead it for a couple more minutes. Place the dough in a greased bowl and let the dough rise in a warm place until it doubles in size.

After the dough doubled in size, divide the dough into 2 equal portions. In turn divide each piece into 3 equal portions. Using 3 of the pieces braid it into a loaf.

Place the breads onto a baking sheet, and let the bread double in size again. Once doubled, brush the breads with the egg wash. At this point you can sprinkle either poppy seeds or sesame seeds on it.

Bake the loaves in a preheated oven at 325° F for about 25 to 35 minutes or until nice and golden brown.

Best Remedy: Chicken Soup

I have realized that nearly every post beings with me talking about my family. I think this is because 1. I miss them terribly and 2. cooking is a family affair in our house. We do our best to eat most of our meals together--DEFINITELY dinner! It's something I look forward to all day. Nothing makes me happier than when my sister is helping set the table, my mom is cooking something divine on the stove, I'm chopping the salad, and my dad is with my brothers grilling outside (and typically calling my name to bring him the tongs or bowl he almost always forgets to take out with him). Sometimes my grandparents who live a few blocks away will surprise us around this time and join us. Then we all sit around the dinner table together while the dogs perfect their begging skills (they've gotten pretty darn good). It is dinner time--It makes the you forget the bad parts of your day and just be happy.

In our family, we each have our "speciality." I'm the salad connoisseur, my grandmother makes incredible...everything really (not fair!), and my mother is known for her Chicken Soup. This is my attempt at washing away the day's worries with what I know to be the best remedy--Chicken Soup.

What you'll need:

- 4 large carrots, cleaned and cut into thirds
- 4 pieces of celery, cut into thirds
- 1 bunch of dill
- 1 medium onion, cleaned and quartered
- 1-2 lbs of chicken with bones (you can use any part you like. I prefer dark meat)
- 2 large tablespoon of chicken bouillon
- water

How you make it:

Place all of the ingredients in a large pot, making sure to place the dill in last. Fill the remaining space in the pot with water and place on HI heat. Once it comes to a boil, lower the heat to medium-low. Make sure that it is NOT boiling! Let it simmer for hours, periodically removing any foam that may form at the top.

Serve with any noodle of your preference or throw in some matzo balls!!! Nothing is better than this. Absolutely NOTHING.

Super Bowl CONVERSION -- Make these recipes your own!

I LOVE the Super Bowl! Being completely honest, it's not for the game -- it's for the time with friends and family and the excuse to absolutely SPLURGE on tasty snacks! Here are two recipes I highly suggest you try out next time you have a reason to go above and beyond. The bread is pretty simple, but the nachos get a little complicated (but they were SO worth it!)

Cheesy Bacon Ranch Bread

What you'll need:

- 1 loaf of tasty bread (I used country white, but sourdough sounds awesome)

- 1 stick of butter, melted

- 1 package of Ranch dressing seasoning

- bacon, cooked until crunchy and chopped

- shredded cheese of your choosing (I used parmesan but would recommend cheddar or swiss)

How you make it:

Start by slicing the bread in both directions, but not cutting all the way through. The loaf should stay intact. Stuff the crevices with the bacon bits and cheese. Mix the Ranch seasoning with the melted butter, and pour the mixture over the entire loaf. Wrap in foil and bake for 15 minutes at 350 degrees. Then remove the foil and bake for another 10 minutes. Then serve!!! Yummy, I'm craving this again already!

Buffalo Chicken Bacon Nachos


These are divine. No. They are BEYOND divine! SO. INCREDIBLY. GOOD. GAHHHHHHH!!! I want more and more and more.

 Look, just gaze at its wonderfulness--how beautiful is it?!

 PURE BLISS!

What you need:
- 1 bag of tortilla chips
- 2 chicken breast
- one 8oz bottle of Buffalo Sauce
- cilantro, chopped
- green onion, chopped
- red pepper flakes
- 3 cups of shredded cheese
- 1/3 cup of milk
- 1/4 cup of heavy cream
- black pepper
- jalapenos, diced
- blue cheese crumbles
- 1 cup of bacon, cooked and diced
- sour cream

How you make it:

Start by pouring the entire bag of tortilla chips into a deep dish baking pan and set aside. Next, cook the chicken breasts, dice or shred them, and then mix them in a bowl with the entire bottle of buffalo sauce. Let the chicken marinade while you make the queso.

In a small sauce pan mix together the cheese, milk, heavy cream, red pepper flakes, and black better. Make sure to be continuously stirring the mixture or else it will burn and be ruined. When the mixture is completely melted, pour the chicken over the tortillas (reserving some of the sauce for later) and then cover with the queso. Sprinkle the bacon over the entire thing and then add some extra shredded cheese on top. Bake for 10 minutes at 350 degrees. After removing the nachos from the oven, sprinkle with blue cheese, diced jalapenos, chopped cilantro and green onion. Pour the extra buffalo sauce over the top and add a few dollops of sour cream. Serve immediately! Watch how fast they disappear!

Emily got the first bite. LUCKY GIRL! 

Chicken TORTilla Soup

I got a crock pot! Time to mess around, woohooo! Tortilla soup is my first adventure! It turned out pretty well and it was super simple. Just set it, and forget it!

What you'll need:
- 2 boneless skinless chicken breast
- 2 cans crushed tomatoes
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 small can of diced jalapenos OR green chiles (jalapenos will make it pretty spicy!)
- 2 cups of water
- 2 cans of low-sodium chicken broth
- 1 medium onion, chopped
- 1 tbsp crushed garlic
- 1 tbsp paprika
- 1 tbsp cumin
- handful of fresh cilantro, chopped

How you make it:
Ridiculously easy to make! Put all of the ingredients (minus the chicken) into a crock pot. Mix it all around, and then place the chicken breasts on top. Cover and set on low for 5-6 hours.

When it's done, shred the chicken, mix, and serve! Top with sour cream, cheese, and tortilla chips!

(CHEESY) MAC-Culloch v. Maryland: Trying this is Necessary & Proper!

Living in Virginia has its good and its bad. My number one struggle is being so far away from my family. Luckily however, I've found a group of amazing friends that are making it much easier for me. We do our best to have dinner as a group once a week, and, to be honest, it's usually my favorite night (yes, I like it even more than bar review. Insanity!). This week, I decided to make Erica happy and make her one of her favorite foods--Mac 'n' Cheese.

I winged it, but I think it turned out great! How can you go wrong with cheese, pasta, cream, and a little spice?! Try it out, I promise you'll like it :)

What you'll need:
- 1. 5 lbs of pasta [aka 1. 5 boxes] (you can use elbow or cellentani)
- 4 cups of shredded cheese (I used 1 cup pepper-jack, 1 cup mild cheddar, 1 cup gruyere, and 1 cup parmesan)
- 4oz of cream cheese
- 2 cups of milk
- 1/2 cup of heavy whipping cream
- 1 tbsp salt
- 2 tsp pepper
- 2 tsp paprika
- 1 jalapeno, seeded and diced
- 2 tbsps dijon mustard
- 1/2 cup bread crumbs (I recommend using panko crumbs)
- 3 tbsps butter
- water to boil pasta
- red pepper flakes, to taste (optional)

How you make it:

Start by cooking the pasta in boiling water until it is tender, but not completely done, aka al dente (It will finish cooking while it bakes). Then drain the pasta and pour it into your baking dish.

In a pot, mix together the milk, cream, cream cheese, salt, pepper, paprika, mustard, jalapeno, and red pepper. Cook this over medium heat, slowly stirring in all of the cheese. When the cheese is melted, pour the mixture over the pasta. Make sure to mix it around so that everything is well coated!

In a small bowl mix together the bread crumbs and melted butter. Spread the breadcrumb mixture over the top of the pasta and place the entire thing in the oven at 375 degrees for 30mins, or until the top is golden brown. Broil on HI for an extra minute to get an extra crunch.

SO DELICIOUS!

This is M.C. She really liked the mac 'n' cheese :)

This is the Williamsburg fam in Snowshoe, WV

NOTE: After making the Mac, I went back and made some adjustments to the recipe (ex. I originally didn't have enough salt and I had too many bread crumbs). The recipe described above is the newer and better version, I promise! 

Esteak and Planning, Trust me.

I've had a lot of requests for more meat recipes, which is great because I don't think there is anything tastier than a good steak! YUMMMMMM

My parents cook a TON of meat. It is even a running joke in our house that it isn't a meal unless there is some type of meat on the table. My favorite is when my dad grills (anything cooked on a grill tastes 100 times better), but unfortunately, I don't have a grill here in Williamsburg (yet). While I normally like to cook a good cut of meat with some olive oil and a little Montreal seasoning, I thought I would try something a little different this time. I paired the steak with some homemade fried rice and a simple salad. Try this smokey-slightly salty-with a ting of spice-recipe. I think you'll like it. 

What you'll need:

- two thick cuts of meat. I used T-bone, but you can use whatever you like

- 1/4 cup soy sauce

- 1/2 cup olive oil

- 1/3 cup fresh lemon juice

- 3-4 cloves crushed garlic (or 1 teaspoon)

- handful fresh parsley

- 1 tsp black pepper

- 1 tsp red pepper flakes

- 2 tsp dried basil

- 1/4 cup Worcestershire sauce

How you make it:

Place all of the ingredients (minus the steak, of course) into a blender or food processor and blend until thoroughly mixed and the parsley is finely chopped. Pour over the steaks, making sure to coat the steaks completely. 

Cover and place in the fridge for at least 2 hours, but no more than 10 hours. Cook the steaks as desired--I like mine to be medium rare, and I prefer to cook on the bbq. 

Eat up! 

Statutory Crepe

One of the greatest parts of coming home is the food. LOTS and LOTS of absolutely delicious food (plus, a dishwasher that makes enjoying all the amazing food even easier). Every once in a while I get to wake up and smell the sweet scent of vanilla wafting through the house. It means one thing-- my momma is making fresh crepes for breakfast. SO DELICIOUS! Ahhh my goodness, it is nice to be home :)

What you'll need:
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- pinch of salt
- 1 tsp of vanilla extract
- splash of Grand Marnier (optional)
- a little bit of lemon zest (also optional)

How you make it:
Simple! Mix all of the ingredients together in a medium bowl. The batter should be slightly thinner than pancake batter.

I suggest using a non-stick pan to make this recipe a little healthier, but if you don't have one available make sure to lightly grease the pan with either some oil, Pam cooking spray or butter.

Pour a ladle of the mixture into the center of the pan and spread it around, making a thin layer across the bottom of the pan. When it begins to brown, flip it! And repeat.

You can fill the crepes with anything you like! My favorite filling combination is Nutella and fresh fruit (pictured). You can also do peanut butter, trail mix, and bananas. YUMM

If you want to fill the crepes with savory fillings, just omit the Grand Marnier and vanilla extract from the recipe and you're good to go!

MEATBALL SUBstantial Step

It's funny where you can find inspiration. It's honestly everywhere! I was at lunch with a my friend when he got a meatball sub and after having a bite of it, I found myself craving it later that week. So here's my rendition of a meatball sub--a substantial step towards achieving the delicious (and slightly messy) crime.

NOTE: If you just want to make the tomato sauce for pasta, it's pretty darn good!

What you'll need:

- 2 lbs 80/20 ground beef (or whatever you prefer)
- 1 medium onion, diced
- one 24oz can of crushed tomatoes
- 1 head of garlic (1/2 sliced, 1/2 crushed)
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp of salt
- 3 tbsp of pepper
- 1 tbsp of red pepper flakes (adjust depending on your taste)
- olive oil
- 2 tbsp of paprika
- 1/2 cup of grated parmesan cheese
- mozzarella cheese
- fresh basil
- 1 egg
- 3 large carrots, diced
- french roll
- 1 1/2 tbsp sugar


How you make it:

Start by sauteing your diced onion, diced carrot, and sliced garlic in a large pot with olive oil and 1 tbsp of salt. Add the red pepper flakes and 2 tbsp of black pepper. Mix it around and let it brown. Then add the full can of crushed tomatoes, the paprika, the sugar, 1 tbsp dried basil and 1 tbsp dried oregano. Lastly, add the parmesan cheese. Mix it up and let this simmer, covered, on low.

In the meantime, in a large bowl, mix together the ground beef, the crushed garlic, 1 tbsp black pepper, 1 tbsp salt, 1 tbsp oregano, 1 tbsp basil, 1 tbsp paprika, and the 1 egg. Then, make this mixture into golf sized balls (makes about 25)!

After letting the sauce simmer for 45min (make sure the carrots are fully cooked), transfer the mixture into a blender and blend until smooth. Drizzle in some additional olive oil, and give it a taste! Add whatever you deem necessary (I added a few drops of hot sauce).

Transfer the sauce back into the large pot and simmer on low. Add in the meatballs, cover, and let cook for an hour. [If you use beef fattier than 80/20, cook the meatballs half way on a skillet and drain the fat, then add them to the sauce]

When the meatballs are done, it's sandwich time!!

Cut open your roll and remove a little of the inside bread. Add your meatballs with a good amount of sauce, sprinkle with more oregano, top with 2 slices of mozzarella cheese, and place it in the open on broil. Keep an eye on it, and remove as soon as the cheese starts to look delicious. I added a few extra slices of onion and fresh basil, but you can add whatever you want....sauteed red peppers?

NOM NOM NOM!

Double Whammy! Chickpea (Garbanzo) Bean Mediterranean Salad & Crunchy Snack

Lately I haven't been moving much (wooohooo library hibernation). So, I thought it would be best if I took a break from the desserts and made something a little healthier...a lot healthier, actually. These recipes are ridiculously easy and very satisfying! You can serve the salad as a side, or make it your lunch! There's definitely enough protein to make it a meal. The snack is great for munching on when you want to get that salty-crunchy fix OR you can toss some in a salad in place of of caloric croutons!

Chickpeas, also known as garbanzo beans, are a great source of zinc, folate, fiber, and protein. They're low-fat and low-cal. PLUS, made right, they can be very tasty! [credit: Wikipedia]

Here are two recipes that utilize these bad boys in the best ways! Remember, all of my measurements are suggestions. Use the proportions that satisfy you most.

Mediterranean Garbanzo Bean Salad

What you'll need:

- 1 can of garbanzo beans

-1/2 tsp of cumin

- 1/2 lemon

- handful of chopped cilantro

- salt & pepper to taste

- 1 tbsp olive oil

- 1/2 tbsp dijon mustard

- 1/2 small onion, chopped

How you make it: 

First, drain the beans and rise them. After you shake off all of the excess water, place the beans in a small bowl, juice the lemon, and add the rest of the ingredients. Carefully mix it all together (you don't want to turn the beans into mush). You can eat right away or refrigerate for a couple of hours to make it even better! Quick and simple! 

Crunchy Garbanzo Bean Snack

What you'll need:

- tbsp olive oil

- 1 can of garbanzo beans

- your favorite seasoning mix (I used the Adobo seasoning I featured in my previous POST. I really want to try using Tony's Creole Seasoning!)

How you make it:

Preheat your oven to 400 degrees. Then, rinse the beans and shake off any excess water. Next, spread the beans across a double layer of paper towels to dry them even morer. Once your oven is fully preheated, remove the paper towel and spread the beans across a baking pan (I suggest you use one that has a rim so they don't roll off the sides.)  Pour the olive oil over the beans and mix it around, making sure to get every bean coated. 

Then just pop it in the oven on the middle rack and let it cook for 35-40 mins. When you take the beans out of the oven, immediately sprinkle them with a coating of your desired seasoning. As the beans cool they will become even crispier. Munch away! 

Carne Asada Fajitas, Chili Lime Rice & Fresh Guacamole

Being from Southern California, I have been spoiled with an abundance of ridiculously good Mexican food. Oh how I've missed late night/early morning burritos runs. My San Diego roommate and I were even dubbed the "burrito fairies" after one of our absurd 4am burrito escapades (we loved them THAT much!).

I've been craving some spice, so I decided I'd take a stab at making my own Mexican food. There are a lot of different components, so don't feel pressured to the make the whole meal. If you don't have time, then keep it simple--follow the carne asada recipe, buy some guac, make a 90sec microwavable Uncle Ben's Spanish Rice packet, and you're good to go. If you're in the mood to GO BIG, however, try the whole sha-bang! It's worth it, I promise :)

NOTE: 3 of the ingredients should be available in the Latin Food section of your supermarket. This includes the Adobo seasoning, the chipotle peppers, and the roasted green chilies. In case you aren't sure what these items are, I've posted pictures/links at the end of this recipe to help you find them!

What you'll need:

Green Chili Rice: 
- 1 cup white rice
- 2 cups water
- 1/2 teaspoon salt
- black pepper
- 1/2 lime
- 4oz can of diced roasted green chilies
- handful of roughly chopped cilantro
- 1 tablespoon butter (optional)

Guacamole:
- 2 ripe avocados
- 1/2 lime
- salt & pepper
- roughly chopped cilantro
- half of a small onion (diced)

Fajita Vegetables:
- 1 onion (sliced)
- 1/2 bag of frozen tricolor bell peppers
- 1/2 cup sliced mushrooms
- olive oil
- pepper
- Goya Adobo seasoning [you can substitute Taco Seasoning]
- 7oz can of chipotle peppers in Adobo sauce (save half for the carne asada)

Carne Asada: 
- Beef (sliced into strips)
- Goya Adobo seasoning
- the rest of the chipotle peppers

How you make it:

Green Chili Rice: 
Start by making your rice. If you have a rice cooker, use that. Otherwise you can use a pot (it's just as easy).

First, bring the water to a boil. Then add the rice and salt. Stir and cover. When the water returns to a boil, turn the heat down to low and let it simmer for 15-20 mins, until fully cooked.

When done, put all of the rice into a large bowl and mix in the can of roasted green chilies, pepper, cilantro, lime juice, and butter (optional). DONE!


Guacamole:
Scope out the insides of both avocados into a small bowl. Add the chopped onion, cilantro, lime juice, salt & pepper. Mix together using a fork, making sure to break up the avocado. Give it a taste and SERVE!


Fajita Vegetables:
Start by warming up a large pan on medium-high heat with some olive oil. Once the pan is warm, add your sliced onion and mushrooms. Sprinkle with a little of the Adobo Seasoning, mix, and let cook. Once this gains a little color, add your frozen (or fresh!) bell peppers and let it continue to cook. Then add some of the roughly chopped chipotle peppers (I added 2 peppers--adjust depending on how spicy you want it). Mix this around and let it cook on medium heat until done. Remove from heat and EAT!

Carne Asada: 
Mix the sliced meat with sliced chipotle peppers and the adobo seasoning. Cover and refrigerate. Let this marinate for a few hours or even overnight. Cook on a large pan over a medium-high heat until fully cooked.

Make a huge plate and nom away!

Chipotle Peppers in Adobo Sauce

Diced Fire Roasted Green Chilies

Beef Stroganoff Restatement

It's finals time and all I want is comfort food, comfort food, and COMFORT FOOD!

Makes me instantly think of my grandmother's delicious beef stroganoff, which, let's be honest, tastes oh-so-yummy because it's made with lots of butter, sour cream, and FAT...that just doesn't mesh with my lifestyle right now. Sorry, Baba.

Plus, I simply couldn't compete with my grandmother's stroganoff even if I tried, so I've made my own lighter version!

It's simple. It tastes good! And it won't make you hate your life if you eat it while watching the Victoria Secret Fashion Show (but no promises). It's my restatement of beef stroganoff, here to make your life easier and happier :)

**NOTE: I don't like using exact measurements when cooking, so these are rough estimates.Just use the portions you think work best. For example, I ♥ peas, so I added extra!**

What you'll need:
- 1 medium onion
- 1-2 lbs of beef cut into strips (any cut of beef you like!)
- 1 can of condensed cream of mushroom soup (for even few calories, you can use a reduced fat soup!)
- 1 1/2 cups of frozen peas
- 1 1/2 cups of sliced mushrooms
- paprika
- salt & pepper to taste
- dried red chili (optional)

How you make it:

Start by slicing the onion and sautéing it in a medium pot with a dash of salt and the red pepper. Be careful with the salt because condensed soups tend to be packed with sodium.

Then add the beef, and brown. You won't want to cook the beef all the way trough just yet!

When the beef/onion mixture gains some color, add the pepper and paprika. Stir. And then add the can of soup. Mix a little more, reduce heat, cover and let it stew away!

It can literally cook for as long or as little as you like. I let it simmer on low for a little over an hour while I studied Torts. When I was almost ready to dine, I added the sliced mushrooms and frozen peas and let it continue to simmer as I waited for my pasta to cook in a separate pot (and while I tried to make sense of my professor's economics charts..??).

You can serve the stroganoff over anything you like. Egg noodles are traditionally used, but I used rigatoni pasta. You could even use mash potatoes!

I like to top it off with a little hot sauce and PRESTO! A healthy and simple restatement of an old classic!

Mushroom & Onion Grill Cheese Sandwich

What better way to celebrate a rainy day in Williamsburg, than with a yummy grill cheese and tomato soup?

What you'll need:
- 2 slices of multigrain bread
- olive oil
- butter (optional)
- salt & black pepper
- some red pepper flakes (optional)
- 1/2 medium onion -- sliced
- handful of fresh mushrooms
- your favorite cheese (I made a trifecta of gouda, mozzarella, and colby jack)

How you make it:

Start by heating up a pan with some olive oil. Add the sliced onion, sprinkle some salt and let cook. Meanwhile slice your mushrooms.
When you've sliced your mushrooms, add them, black pepper and crushed red pepper to the onions. Let it continue to cook, stirring occasionally.

Meanwhile, butter one side of each piece of toast. Remove the cooked mushroom and onion mixture from heat.

Place one slice of bread, butter side down, on a pan on medium/low heat. Layer half of the cheese on the slice. Then layer the mushroom mixture. Add the rest of the cheese and top off with the second slice of bread, butter side up. Cover with lid, so that the cheese fully melts.

When the bottom toast is golden, flip the sandwich. Do not cover with the lid! When both sides are golden, remove from heat.

Let the sandwich sit before cutting (otherwise it will fall apart).

Voila! Serve with a bowl of your favorite tomato soup and rainy days are instantly better!