I am going to give hot food a chance this Wednesday. I decided to make grilled cheese

dawn_mo

dawn_mo

Well-known member
sandwiches. Here are some that I have come up with. I haven't fine tuned them yet, but I am going to do a trial run on Wednesday, because it is such a slow market, and then try it out on Saturday. I have electricity and an electric frying pan to use. I think the only thing I have to keep refrigerated are the cheeses. I am going to give them a choice of plain butter or a garlic infused olive oil as the frying ingredient. I will use a good hearty bread cut into thickish slices. I am debating about baking them myself of buying them.

Any more ideas of combinations? I am trying to stay away from the more costly items and meat, but I am open to any ideas. Thanks so much, again!

Caprese: Mozzarella cheese, tomato, basil

Apple:: Cheddar cheese, sliced apple, caramelized onions, basil

Neapolitan: Mozzarella cheese, pesto, tomato, basil

San Diego: Pepper Jack cheese, tomato, pickled jalapeno slices, cilantro

Tropical: Swiss cheese, pineapple chutney, basil

 
Oh, and the last few markets I did,

I made quichelettes in my six cup muffin tin that have sold really well. I made a Greek, an herb and a BLT (L=lettuceless).
I also purchased some reusable Tupperware-like containers, 3-$2. I called these "Dinner For Two". Last week was Sandra's Chile Verde, Mexican Rice and homemade Refried Beans. I sold them for $15 and a $1 deposit on the container, to be refunded when they return them. They sold really well to my return customers. This week, I will have a new entree. It's fun!

 
I was just wondering what you ended up doing smileys/smile.gif You're ready-to-heat meals will be a big hit!

 
It's funny, yesterday when I went to the FM, I bought a grilled cheese

sandwich made with a 2? hot dog buns (opened up) and a few slices of American cheese grilled in a panini press. And that was $2.50 so I imagine people would pay much more for yours.

I love your varieties.

 
I'd put sauteed chiles & onions on the pepper jack instead of pickled jalapenos.

Also, you're putting basil on four out of five of them. I wouldn't put it on the Apple or the Tropical. Cilantro (or something else) would go better with chutney.

 
Is the Swiss melty enough...

Or would a Monterey Jack, Muenster, or white cheddar do better for you?

I'd love a grilled Apple-cheese please!

The cilantro in the San Diego... As a pesto, aioli or ??

What is the difference between the Neapolitan and the Caprese, really? Basil leaves? I'm not sure I'd do two so close to each other in taste...

Love the idea of BLT quiche in hand!

 
Dawn, although I love your combos, I suggest that you provide a simple lead-in offering of

a grilled cheese sandwich made with great cheddar cheese, bacon, and/or tomatoes for those who might want the great classic.

You could call it: 'The All American', 'The Classic', 'Cheddar Heaven' - or something like that.

Also, narrowing down your selections of cheese to no more than three might save you money (i.e. mozzarella, cheddar, and ? = interchangeable)?

Let's not forget provolone that melts and tastes better than mozzarella (IMHO).

Edited to say that caramelized onions might be too labor intensive, take up space on your electric cooker, and wouldn't keep as long.

Good luck with it Dawn.

 
I will just have to try some out and see. I have Swiss in the fridge

so I will give it a try today. You might be right about the melting factor. My chutney is very strong flavored so maybe a cheddar would work better.
The cilantro will be fresh leaves, but pesto isn't a bad idea.
Once again, you might be right about the two similar ones. If I don't have to bring pesto, it's just one less thing to have to make. Good points, Glennis. Thanks!

 
I was trying to stay away from meats because of the need to keep them refrigerated;

read health department, but I might consider ham instead of bacon, much less labor intensive. I could bake up a ham and slice it with my electric knife.
I haven't seen provolone in bulk anywhere, but I am making a trip to Restaurant Depot this week and will look there. I know they have fresh mozz slices in bulk.
I will make the caramelized onions at home, so it won't be a problem at the market.
Thanks for all of your input!

 
Actually, I could leave the herbs off completely

on the chutney one. My chutney has lots of flavors going on without the basil or any other herb.
I could saute the chiles and onions at home, just like the caramelized onions, but I was thinking the crunch from the jalapeno slices would add a nice texture element to it.
I just had this thought; what smells better than onions being sauteed in butter? I could saute the onions and chiles at the market, using the farmers fresh green chiles. Thanks Melissa!

 
I was thinking of charging

a flat rate of $5 for each sandwich. I am going to have add-ons for a $1 each; ham and/or fried egg. I am hoping my girlfriend will come on Saturday and help me. I know people do not like waiting in lines and hopefully there will be some. smileys/smile.gif

 
Far be it for me to eat anything helathy ;o) but how about a veggie/cheese

option, with low-fat cheese, shredded zucchini, carrot, red onion, parsley, and salsa or tomato?

Not my idea, I had it in my collection of recipes.

 
I actually just added a grilled (sauteed) to the list.

I just found out that my sister in law has a large griddle that I can use, so I can use my fry pan to saute veggies. The aroma of grilled onions, yum!

 
Hi Dawn, I went through the archives.. Joe had an interesting twist. I am summarizing

Putting a few herbs on the outside of the bread, when heating. SOunds like nice presentation as well as crisp texture. Just an idea.
I also love our Roasted Red Pepper Pannini... Can be served with Mozz, Goat Cheese, etc Basil, Pesto, etc.. YUM!!!

Glad the market is going so well for you!!

Best,
Barb

 
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