Fried matzoh with horseradish mayo grilled cheese
There is no reason observant Jews can't enjoy a good grilled cheese during Passover.
When I originally started this grilled cheese project, I never imagined that I would be doing it for 3 years plus, nor did I think that I would create special sandwiches for Passover. However, that is exactly what has happened. Originally, I created a Matzoh & Charoset Grilled Cheese and then last year a PassEaster Grilled Cheese, one that highlighted both Passover and Easter. This year, I was unsure of what direction to go in. Passover doesn’t really allow for many choices when it comes to a grilled cheese sandwich. However, I think this year was my best Passover Grilled Cheese Yet.Skip to next paragraph
When Shane watched his mom create grilled cheese, he knew then that these sandwiches would soon become a major focus of his life. Thus evolved his life’s passion: grilledshane.com, devoted to all things grilled cheese: homemade recipes, news, and enjoyable stories. After reading grilledshane.com, you will come to realize that grilled cheese sandwiches can be much more than two pieces of bread and a slice of cheese.
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Ingredients for fried matzoh with horseradish mayo grilled cheese
Fresh Horseradish Mayo
The cheese: cantalet
I searched Whole Foods for a special cheese, focusing on cheeses that were on sale. Cantalet was the one I stumbled on.
"(kahn-TAH-lay) is one of the oldest cheese in France, older even than Roquefort and Livarot. Cantalet is named after the Cantal Mountains in Auvergne, where it is produced from unpasteurized cow’s milk and received A.O.C. recognition in 1956. Affinage is least one month for a young cheese, up to 6 weeks for a medium cheese and 6 months for a mature cheese. The paste is smooth and straw colored and with age, it becomes darker especially around the rind. The flavor is buttery and nutty with earthy undertones and each bite lingers gracefully in the mouth. Cantal pairs well with a wide range of wines such as Beaujolais Cru, California Cabernet Sauvignon, Merlot, Sauvignon Blanc and Champagne." (Tastings Gourmet Market)
When sampling this for myself, I tasted a very mild and yummy cheese. Without knowing anything about this cheese, I was impressed with how good it was and how well it worked in the sandwich.
During Passover, as you probably already know, one’s diet is extremely restricted, putting a huge strain on one’s creativity. However, this year, I think this sandwich could stand up against any bread grilled cheese. It was that yummy.
I don’t know when I wrote this recipe for Fried Matzoh (or Matzoh Brei), but I will do everything I can to keep this index card scrawled with my childish handwriting. Fried Matzoh is my go-to meal during Passover, even more so than matzoh pizza (which really isn’t bad). When I was making some Fried Matzoh last week, the lightbulb appeared over my head, “Why not put this in a matzoh grilled chese?” And we were off.
Making Fried Matzoh is actually real easy, as evidenced by my early recipe. The first step is to soak however much matzoh you would like in some water. The amount of time depends on how soggy you want your matzoh.