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Meatless Monday: Balsamic glazed carrots and edamame grilled cheese

Carrots and edamame in a grilled cheese sandwich – why not?

By Shane KearnsGrilled Shane / January 23, 2012

Balsamic glazed carrots and edamame give an added layer of texture and flavor to a grilled cheese sandwich.

Grilled Shane

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The time has come. The cat is out of the bag. My secret has been revealed. My (new) boss now knows my true identity: GrilledShane. Not only is she interested but is also extremely impressed. She lent me a panini cookbook and allowed me to “have” a loaf of our signature bread, Milton’s Wheat, to use in a grilled cheese. (Don’t tell anyone though…*wink, wink*) From there, I used my Grilled Cheese, Please cookbook to gain inspiration and create this particular grilled cheese sandwich.

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Grilled Shane

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 balsamic glazed carrots & edamame grilled cheese…

grilledBalsamic Glazed Carrots & Edamame (out of the shell)
Kaltbach Alpine Extra Cheese
Grafton Village Raw Milk Cheddar
Milton’s Wheat

cheese #1: kaltbach alpine extra cheese

Product: Swiss semi hard cheese, made from silo-free raw milk, with dark-brown rind, specially cave-matured
 Flavour: Strong and harmonious, yet not at all strong or salty
 Ageing Period: 7 months (Emmi-Kaltbach)

I had no idea what cheese would fit with the ingredients I was going to include. I almost chose beer cheese, but the sous chef talked me out of that. Instead, after searching Whole Foods, I went with a cheese I had never seen before, Kaltbach Apline Extra Cheese.

"KALTBACH Alpine Extra is a new creation aged to perfection by the cellar masters at the Kaltbach caves located on the edge of the Wauwiler Moos area in the canton of Lucerne, Switzerland. (PerishableNews.com)"

How can you go wrong with a cheese that is aged in caves in Switzerland? Really, you can’t. Emmi, the company that is responsible for this yummy cheese, also makes a Gruyere variety as well as Emmentaler. All of these cheeses are in the same family, with slight differences. In the case of the Kaltbach, it has a nutty, creamy and very delicious flavor.

cheese #2: grafton village raw milk cheddar

Originally I stumbled on this raw milk cheddar and thought I would use it as the only cheese but as I continued looking, I saw the Alpine Extra and preferred it. Then I thought, why not use two cheeses? One can never have too much cheese in a grilled cheese. I bought a large chunk of the Alpine Extra and small chunk of the Grafton Village to use as a secondary cheese.

Grafton cheese handcrafts artisanal cheddar cheese that is aged from one to four years. This award-winning cheddar is made from primarily Jersey cow milk (raw milk, hormone free), all from small Vermont family farms.

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