Cheese, Please! Part II

I love cheese.  And if you didn't see my first cheese, please post, I recently received two cookbooks  "Mac & Cheese, Please!" and "Grilled Cheese Please!".  What more could a cheese lover ask for?  After making Zesty Kale Two Ways & Fontina Mac & Cheese I was ready to try out a grilled cheese recipe.  The Havarti with Balsamic-Glazed Carrots sounded interesting as I never thought of putting vegetables in a grilled cheese sandwich. The hubs and I had it for lunch one day and it was delicious!  The carmelized carrots and the creamy havarti melted together to make the perfect, unexpected pairing.

Makes 4 sandwiches

Ingredients

• 2 tablespoons olive oil
• 2 large carrots, cut into 4-inch-long segments
• 2 tablespoons balsamic vinegar
• 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.

I served the grilled cheese sandwich with a side of mixed greens dressed with olive oil, lemon juice, salt and pepper.

Yum!