On three occasions in the past few weeks our cheese drawer has slid out of the fridge and crashed onto the floor. It’s overstuffed with cheese – the price of being a panini blogger, I suppose. I just get so excited to work with different types of cheeses, it sometimes gets a little out of hand.
So rather than provoke a fourth cheese drawer accident, I decided to use up some of the contents and draw upon a fabulous idea from Mary and George at Taste Artisan Cheese and Gourmet Shop, a great local shop here in San Diego. They sell a “shredded blend” made from odds and ends of different artisan cheeses. No two batches are the same. As they describe it, the blend “makes for a wonderfully eclectic mix of flavors and textures.” While my cheese stash can’t compare with what Mary and George work with I was intrigued by the idea of putting together an interesting combination. That’s why I’m calling this the Grilled (All The) Cheese Panini, featuring seven different cheeses: cheddar, Monterey Jack, parmigiano reggiano, mozzarella, Swiss, pecorino romano and Brie. All on homemade dark rye bread. It would take a palate more sensitive than mine to discern the flavor of each individual cheese, but the combination was pretty fantastic.
Grilled (All The) Cheese Panini on Dark Rye
Dark rye bread
Shredded cheese – the more variety the merrier!
Preheat the panini grill* to medium-high heat.
For each sandwich: Place a generous amount of shredded cheese between two slices of bread. Grill sandwich until cheese is melted, about 3 to 4 minutes. Serve immediately and enjoy!
* No panini grill? See How to Make Panini Without a Panini Press