I have some challah in the house. This is not just challah, not is it just bread. It is challah coated with onion, garlic, sesame seeds and other seasonings. It is absolutely filled with flavor, the way it is. To add scallion cream cheese to it and cook it, makes it a magic meal. I had, in the back of my mind to add sliced tomato to this sandwich to give it more flavor. While that would have been good, it was not needed. The only thing, I did wrong was not to make enough. We never eat more than two sandwiches and I don’t eat more than one but with two, I could have eaten more. Since, it is cooked on the stove, it was easy and fast. Actually, mine browned too much but if it burned, I could not taste it.
The shape of my bread is rather ugly because this was a pull-apart round challah and most of the challah had been eaten. I was cutting slices from round and ragged edges. I certainly don’t care but I feel badly showing you such a luscious sandwich in such bad shape.
I adapted this from Emeril, my chef for the week. I had no mascarpone cheese and since the cheese already had scallions in it, I did add the chives. I also cut the amount of butter used in this recipe.
Although this sandwich needs nothing, it is open to lots of additions, if wanted. Spice the cream cheese. Add fresh vegetables and herbs. Make it your own creation.
|Baby Grilled Cheese Sandwiches|
In a small bowl, blend together the cream cheese and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1/2 teaspoon of the butter on each side of each sandwich.
Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.