Winter, we need to talk. It was nice to have you around for the holidays; you made snow globes and the song “White Christmas” relevant. You threw a couple of wild -30°C parties and we let it slide (no pun intended). You asked to crash at our place until April which we kindly accepted under one condition: tone down the partying. Did you do the exact opposite and destroy our trees with 90 km/h winds? We’ve had to pick up after you too many times, Winter. Now we’ve come to a point where we have to eat comfort foods to cope with your shenanigans.
Thanks a lot Winter. You suck.
Grilled cheese sandwiches, we are eternally grateful for your ongoing support.
Ingredients (2 sandwiches):
- 4 slices of country bread
- 1 eggplant, thinly sliced
- 1/2 cup of mozzarella cheese, shredded
- 1/2 cup of Asiago cheese, crumbled
- Handful of basil leaves
- Freshly ground black pepper
Directions: In a large frying pan on medium-high heat, grill your sliced eggplant in some olive oil until fully cooked. While you wait, butter one side of each of the slices of bread. Assemble your sandwiches by layering a slice of bread (buttered side facing down), 1/2 the eggplant, 1/4 cup of each of the cheeses and the basil. Add a few turns of freshly ground black pepper on top before adding the second slice of bread (buttered side facing up). Repeat with the second sandwich. In the same frying pan on high heat, grill your sandwiches for about 5 minutes on each side or until a crispy golden crust has formed. Reduce to low-medium heat, put a lid on top of the frying pan and cook for about 10 minutes or until the cheese is completely melted. Cut in half and garnish with fresh basil.
Music: You’ve got till April, Winter. Not a day more.