Happy new year! And happy potatoes! Do not ask how long I have had this recipe written down for. Furthermore, do not ask how many times it’s been made and enjoyed. All that matters is that I am finally sharing these Mustard Dill Baby Potatoes…
What the heck am I supposed to call something that there are a million recipes for? Just going to go with the super original “The Fancy Napkins Power Bowl” .. although, it is Super Bowl Sunday, I bet if I named it “The Fancy Napkins…
Okay, anyone who ever read my old blog, Ginger on the Loose, knows that I am obsessed with Grilled Cheese Social. So, naturally, I’m doing a recipe review of Grilled Cheese Social’s The Tasty 24/7. When choosing a sandwich, I go to the Archive page and read a bunch of them before picking. This time around, there were brussels sprouts in the fridge that needed to be used up so I searched for them specifically. I found The Tasty 24/7 and boy, am I glad that I did. This GC is loaded with flavour and you don’t feel that guilty because there are Brussels sprouts in it! And an egg! Protein!
The author (and genius) of Grilled Cheese Social, Mackenzie Smith, writes in a way that is super easy to follow. Ingredients are laid out so you can’t miss anything. Plus the directions are simple and straight forward. You’ll be chowing down on Grilled Cheese Social’s The Taste 24/7 in no time!
The first thing I did was boil the eggs. This only took seven minutes and cooled quickly in freezing cold water. I started on the brussels sprouts while the egg was boiling, which was easy enough. I just chopped the sprouts and tossed them for a few minutes in butter. The flavour of the sprouts was easily one of my favourite parts of this sandwich.
I have never made candied bacon before and let’s just say it didn’t go over quite so well (lucky for me, that meant making the sandwich again for lunch the following day). Long story short, Ian ran out of time to go to the store on his way home from work and so I went after I had already candied the bacon. I came home to hard candied bacon. I thought, “I’ll just put it back on the heat” and it over cooked and tasted almost burned and also didn’t soften. If candy is hard, this bacon was definitely candy. The next day, I was a lot more diligent making the candied bacon and I was very pleased with the result. I think the lesson learned here is not to rush.
Let’s talk about the cheese: Muenster. I don’t know how to even say that and I had never tried it before, so I was a wee bit nervous. But rest assured, this is a fairly mild cheese and it melts reeeeal nice. I used cheese from local cheese company Bothwell Cheese for this because local is always the best option! Oh, and I guess I should mention, Ian is weird and picky about cheese, but he did like this Muenster, so.. everyone will probably enjoy it.
For those of us in Canada, I don’t think I’ve ever seen Sara Lee in our stores. I was just going to buy Texas Toast and then I noticed Villaggio has Artisano Bread.. the writing and the package was basically the exact same as the Sara Lee bread that Grilled Cheese Social had in the post. As I was trying to assemble a sandwich, I started Googling whether Sara Lee and Villaggio are sister companies. I came up with nothing and proceeded to sandwich build.
The ingredients in this sandwich stack really nicely while you’re doing your assembly. The sandwich isn’t so tall that you are wondering if everything will be warm and melty and it’s not unstable when you flip it over. When all of the prep, assembly and cooking is said and done and you finally get to chow down.. your tastebuds are in for a treat! Grilled Cheese Social’s the Tasty 24/7 is SO good and I will make this sandwich again.
Be sure to check out the link at the beginning of this post to find the recipe! And if you want to show people you love them, share it with them too.
Happy cooking!
-L
