Today was an exciting day.
And no, I did not flip any cakes upside down. Sorry, I know you were hoping for that! I got a package from Jose! Well, actually my Grandma sent me the package. Jose just delivered it.
What? Well he is really nice and I have a lot of sweet’s lying around.
So yeah, Jose is here pretty much everyday between 10:00am and 11:00am. Why is he here so much you ask? Red. He gets SO many boxes sent to him.
It. Is. Insane.
Burton, if by some odd chance you are reading this, listen up. That kid does not need any more stuff! Our house is over-flowing with snowboards, coats, goggles, helmets, gloves, snow pants and hats. Seriously, we could clothe a small army. No joke. It is ridiculous.
Today however, I got the box. Oh, and it was a good one…
All over the box were the words Sur La Table. That is ALWAYS good.
My grandma is awesome. She decided one day after talking with me on the phone to change her plans for the day and head over the The Gardens Mall in Jupiter, Florida (maybe the best mall) and park her car right outside the giant Sur La Table. She then proceeded to scour the store high and low for little goodies she could send me. And no it is not my birthday.
because one, I NEVER get things and two, if I would want anyone to send me something it would be my grandma. We are kind of like two peas in a pod. We are alike in so many ways and well, let’s be honest she has amazing taste. The women knows how to shop and shop well. Whether it’s clothes, furniture or kitchen stuff you can guarantee she is going to pick something good.
Expect to see some super cute yellow dish towels that just scream spring and some new little spoons and forks in the near future! Seriously, it has been way too long since my grandma and I have been together and shopped up some trouble. This gift was an awesome surprise, but it made me miss our little adventures even more!
Now, about this grilled cheese that probably has you guys yelling at your computer screen “shut about you stupid box!”. It is cheesy, crisp and a grilled cheese lovers dream. And my gosh it the perfect way to use up your leftover St. Patrick’s day corned beef that I am guessing a whole lot of you are planning on making. I actually used pastrami just because my family prefers a spicier meat, but corned beef is also delicious and just as good! Oh and, the beer caramelized onion’s, they are so good.
Plus, it is just oozing with cheese. Nothing beats melty cheese!
- Melt 1/2 tablespoon butter in a large skillet over low heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook on low heat stirring occasionally, until soft and golden, about 20-25 minutes (to speed the process up you can cover the pan). Add the beer and continue cooking, stirring occasionally until the onions are extremely tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in worcestershire sauce and mustard. Transfer the onions to a small bowl and set aside.
- In the same pan add the pastrami and lightly crisp the meat until just warmed through. Remove from the heat and set aside.
- Lightly butter the outsides of all four pieces of bread. On the inside of the bread, divide half of the cheese between 2 of the bread slices. Top each piece of bread with equal amounts of hot pastrami, and onions. Top with the remaining cheese and then place remaining 2 pieces of bread on top of the cheese (buttered side facing out).
- Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
- *Adapted from Food Network Magazine March 2013
I would suggest making this now! Don’t deprive yourself till Sunday. That’s just mean.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures