Hot Blueberry, Brie, & Basil Sammie

This sandwich was soooooo gooooood.  I ate it for lunch three days in a row.  I won't talk anymore, I'll just show.

So the recipe came from the blog, Grilled Cheese Social.  All she ever posts is grilled cheese sandwiches. Clearly my favorite blog ever.  

Her original version of this is a wee bit different, only because I didn't have mascarpone.

I did what any cheese loving human would do and I dug through my cheese drawer.

I came out with white cheddar.

Same difference, right?

Okay, no, but it was still amazing.

Cream cheese would have been a closer sub, but I didn't have any, so you work with what ya got.

Here's the link to the recipe:

Blueberry Baby

Mascarpone, Brie, Basil, and Blistered Blueberries Bagel Grilled Cheese

Oh man, it's all about those hot, juicy blueberries.

(Out of our yard, I might add.)

It only takes like five minutes to make them.

Totally worth it.

I made mine in the morning, then stuck them in the fridge till lunch time.

It made enough for three days worth of eating this.

I was skeptical about the basil.

I love basil, but I just wasn't sure it would work.

Silly me.

Trust the Grilled Cheese Master and go with what she tells you to do.

Use the basil.

Here's heaven coming together at my house:

Seriously.

Oh man, my mouth is having flashbacks.

Just take a good look at that.

Ridiculously delicious.

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Brie, Ham, Apple, White Cheddar, and Rhubarb Chutney Paninis

Soooo, you're gonna wanna go ahead and make this asap.  That was a mouthful of a title (pun intended), but I didn't want to exclude anyone.

I've been itchin' to try some new recipes with my rhubarb from the garden, and this chutney was up first.  My sister got me the Williams Sonoma, "Cooking From The Farmer's Market", Cookbook for Christmas and I can't eat my way through it fast enough.  The chutney recipe came out of it.  It was actually meant to go with pork, but I wasn't feelin' the pork, so I brainstormed a bit with my fridge open.  And this sandwich happened.

I don't wanna toot my own horn or anything, but it was SO FRIGGIN' GOOD.  Okay, it could be partly because I was starving. And partly because melted cheese between two pieces of bread is my version of heaven.  But still.  I think I can safely say it's a winner.  Annnnnnd, I wanna throw it out there that you can totally skip the ham if you want.  I had cooked a whole one a few days prior, so we had leftovers.  I don't do that nasty packaged lunch meat, so mine would have been meat-free otherwise.

Okay, I'll stop rambling and share the chutney recipe first.  I made a few substitutions that I'll make note of.

Rhubarb Chutney
Printable Recipe

1 C brown sugar
1/2 C cider vinegar
1 Tbsp lemon zest (I substituted lime zest)
3 - 4 rhubarb stalks, peeled and cut into 1-inch pieces
1 cinnamon stick
2 Tbsp minced fresh ginger (I substituted ground to taste)
1/2 C golden raisins (I substituted a mix of diced dates and dried cranberries)
1/4 C chopped walnuts (I substituted pecans)
1/8 tsp salt

In a saucepan over low heat, cook the sugar, vinegar, and lemon zest, stirring until the sugar dissolves, about 5 minutes.   Add the rhubarb, cinnamon, and ginger.  Raise heat to medium and cook, stirring often, until the rhubarb is soft, about 15 minutes.  Remove the cinnamon stick.  Add the nuts, raisins, and salt, and cook for about 3 minutes.  Let cool.

Super duper easy, right?  It filled a mason far, so I have plenty of leftovers after our sammies.  I stuck it in the freezer and will save it for when I need an appetizer.  Brie and rhubarb chutney crostini anyone?

Here's the chutney, all brewed up and ready for spreadin':

And now, for the piece de resistance....

I used a yummy sliced deli bread.

Spread some of that rhubarb goodness all over one side .

Lay your brie out on the other side.

Now you need some ham.

Or not.

Prosciutto would be delicious, too.

Apples up on top of that.

I used Granny Smith.

And finally, more cheese.

White cheddar to be exact.

Or some other white cheese.

Asiago, Manchego, Gruyere, none of them would suck.

Now slap the lid on that bad boy, butter up the outsides, and throw it in the panini maker.

Or, you could use a pan on the stove.

Or the oven works, too.

Here's heaven:

The Kid doesn't learn from strangers.

"That one's mine."

I made a simple salad of mixed greens, candied nuts and orange vinaigrette to go with.

Here's dinner on my plate:

So flippin' good.

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Tuna & Hummus Sammies

Leave it to Ina.  My sister has several of the Barefoot Contessa cookbooks and last time we were over there, she had one open to this page.  And it looked deeeelicious.  And I wanted it.  And then my BIL tagged me on Facebook in a photo of the version from their house.  And then I knew for sure it would be mine.

This is so easy, but it was super yummy.  The canned tuna I had was in water, so I used olive oil to make up for it.  I didn't have anything in my fridge with a cornichon label on it, so I used pickles, but I think next time I'll use capers.  Just 'cause I have a Costco-sized jar that I need more uses for.  Also, I bought the hummus instead of making it.  GASP.

The kids aren't super on board with tuna right now, so I made them grilled cheese.  The Dad and I tore up three of these each. Or was it four?  Let's say three, ahem.

You can get the recipe here:  Tuna & Hummus Sandwiches

Here's dinner on my plate:

I had hummus and some of the tuna mix leftover, so I used carrots, cucumbers and baby bell peppers, as dunkers for lunch the next two days.  

Yum!

Super easy, I-don't-feel-like-cooking busy weeknight meal.

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