The North Side landmark will have its last day Nov. 11.
Grilled Havarti with Balsamic Glazed Carrots
You probably don't think "carrots" when you think of grilled cheese. What a mistake.
Glaze the veggies in a little balsamic vinegar, and you'll find their tang is a perfect counter to Havarti's buttery creaminess. Great taste aside, your kids will never know they're getting their daily dose of beta-carotene. Serve with tomato soup or crispy fried potatoes.
2 tablespoons olive oil
1 large carrot, cut into 4-inch-long segments (I used baby carrots)
2 tablespoons balsamic vinegar (I used white balsamic)
Salt and freshly ground black pepper
2 tablespoons butter, room temperature
8 slices rye, whole-grain or Italian bread
8 ounces Havarti
To make the carrots: Heat oil in large nonstick skillet over medium-high heat. Add carrots and cook, stirring frequently, until caramelized around the edges, 5 to 7 minutes. Turn heat to medium-low and add vinegar and salt and pepper to taste. Cover and cook until soft, about 5 minutes. Transfer to a plate.
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Place carrots on bread. Distribute cheese over carrots. Top with remaining bread slices, buttered side up.
Heat a large nonstick skillet over medium heat for 2 minutes. Put sandwiches into pan, cover and cook for 3 to 4 minutes, until golden brown. Flip sandwiches, pressing each one lightly with the spatula to flatten slightly. Cover and cook 3 to 4 minutes, until golden brown. Turn 1 more time, and cook for about 1 minute, or until cheese has melted completely. Remove from pan and cool for 5 minutes. Cut in half and serve.
Makes 4 sandwiches.
-- "Grilled Cheese, Please! 50 Scrumptiously Delicious Recipes" by Laura Werlin (Andrews McMeel, 2011, $16.99)