I’m so excited to tell you that after more than a month of not cooking, I re-conquered my kitchen only for Foodbuzz 24×24. I kinda miss cooking and figured that being in a Cohen diet program should not really deter me from doing what I love to do. I feel so thankful that Foodbuzz allowed me to participate in this month’s 24×24 where 24 foodies from all over the world are to prepare 24 over-the-top meals within 24 hours. My contribution to Foodbuzz 24×24 this month is called Grilled Cheese Overload.
August is considered as the National Sandwich month and also the National-Back-to-School month. I figured that hosting a grilled cheese sandwich party with my cousins who are in college will be a great way to give life to a marriage of those two August celebrations
I wanted to use only the best stuff for this party. For the breads, I got pan de sal and white loaf from Pan de Manila. Then I got croissants, pan de oliva, and oatmeal loaf from Monsee’s Cafe.
As for cheeses, I chose those that may not be really extravagant but will pair well with my different ideas for a grilled cheese sandwich. I had kesong puti, quick-melting cheddar, cream cheese spread, mozzarella, fontina, and Kraft singles.
Then I had the different fillings for the sandwiches. We had chicken and pork adobo, Spanish sardines, longganisa, corned beef, hotdogs, candied bacon, and fruit jam.
I also prepared other side fillings. We had sloppy joe sauce, pizza sauce, caramelized onions, caramelized plantains, pickled cucumbers, honey-Dijon mustard sauce, tomatoes, and jalapenos.
To complete the meal, I served cereal milk, salad greens with strawberry vinaigrette, and light-salted potato chips.
Oh, before I forget, let me show you the cute sandwich markers made by my helper
Let me now show you the different sandwiches we had that night. Just want to give you a heads up that the photos of sandwiches you’ll see here are not the grilled versions yet because I want to show you the layers. I used a sandwich griller that compresses the sandwich and I’m afraid the layers won’t be as visible as they are on pre-grilled sandwiches. Anyways, without further a do…
Adobo King. I made use of shredded chicken and pork adobo, jalapenos, and quick-melt cheddar on pan de sal. To counter the saltiness of the cheese and the sourness of the adobo, I also used caramelized plantains. So this is like sweet, salty, sour and hot all rolled into one :)
Senor Sardinas. For this one, I used Spanish sardines, tomatoes and kesong puti on pan de sal. Now this is what a kesong puti looks like:
Kesong puti (literally translated as white cheese in English) is a fresh cheese made from unskimmed carabao’s milk. It is soft and slightly salty in taste. It’s a commonly served on breakfasts along with pan de sal.
Crazy Corned Beef. Here, I used corned beef with caramelized onions, a drizzle of honey-Dijon mustard sauce, and fontina on two slices of oatmeal loaf bread.
Lala Longganisa. Then we also had Lala Longganisa which is my version of a grilled cheese sandwich with our local sausage. I used skinless longganisa from Pampanga, removed it from the casing, and made patties from it. The longganisa patties were topped with Italian pizza sauce and mozzarella on pan de sal.
Sloppy Dogs. I also served frankfurters with sloppy joe sauce, jalapenos, and Kraft singles on oatmeal bread.
Holy Dogs. This is another frankfurter-based grilled cheese sandwich. This time, I paired the franks with homemade pickled cucumbers and Kraft singles on a slice of pan de oliva.
Big Bang Bacon. I made candied bacon by dredging the slices with a mixture of brown sugar and chili powder and baking them at 400degrees until browned. To make the sandwich, I topped the bacon with jalapenos and quick-melting cheddar on a fluffy and buttery croissant.
Cheesy Fruity French Toast. Finally, for those who prefer it sweet, I also served cream cheese spread and strawberry fruit jam which they can sandwich in between two French toasts.
My cousins had a great time and realized that it is never too hard to come up with a gourmet grilled cheese sandwich that they can easily pack up and bring to school for lunch or snacks.
At the end of the day, it’s another tiring yet very fulfilling opportunity that’s been given to me by Foodbuzz. I always look forward to hosting a meal for Foodbuzz 24×24 and this one is nothing short of fun. I’m always excited to play around with different ideas and I just recently confirmed that the possibilities are endless even with just a piece of bread and a slice of cheese
Recipes for the sandwiches will be posted separately.
I didn’t eat any of the sandwiches due to the Cohen diet program. But I enjoyed the company and inhaling all the deliciousness smokin’ out of my kitchen