Monday, May 24, 2010

A different kind of grilled cheese sandwich

I picked up a pack of Yanni grilling cheese the other day, made by Karoun Dairies. It's their version of Mediterranean Halloumi cheese, which has the unusual property of not melting at high temperatures. Instead it develops a browned crust making it great for cooking on the grill, or in a grill pan, like the Fissler Crispy Steelux. Wow: it came out great. I cut a slice about one fourth of an inch thick. It has a high enough fat content that you don't need to add fat to the pan. Just heat the pan on a high flame until a drop of water bounces and bubbles in the pan, lay down the slice of cheese, lower the heat to medium and cook until browned (this only takes about a minute). Flip it over by carefully getting a metal turner under the cheese, without disturbing the browned crust. Then allow the other side to brown for about a minute. As you can see from the photo, I ate it with tabbouleh salad, half an avocado and whole wheat pita. So easy and delicious. For extra "cheese" put on a Yanni CD while eating.

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