Grilled cheese is my all time favourite comfort food. There is something about eating a warm and melty grilled cheese on a cold day that brings back such fond childhood memories…
When I was in elementary school every winter my family and I would go out for an afternoon of cross-country skiing. We’d be out there for hours; I think my dad feared he would never get us home! Once we removed the sopping wet mittens from our frozen hands and the waterlogged snow pants made their way to the dryer, my dad would always make us grilled cheese and tomato soup for dinner. A classic combo, and a delicious way to end the day.
One thing I always look for in the “perfect grilled cheese” is, well, the cheese. It has to be warm, melty, and creamy. As much as I love using cheddar, and even goat cheese on my grilled cheese sandwiches, it never gives me the creaminess I crave. I thought all of my oh-gooey-grilled-cheese dreams were lost until I tried Kraft Shredded Cheese with a Touch of Philadelphia. This grilled cheese is trouble. I mean it. I could eat this grilled cheese every day for an entire month.
Kraft’s new special blend, available in three flavours: Creamy Mozza, Creamy Herb & Garlic, and Creamy Mexicana, delivers a soft and creamy melt unlike any other cheese. It’s resealable bag allows you to use at your convenience, making meal prep time quicker and more efficient (that means no more grating cheese by hand!) It will most certainly make your favourite meals and classic dishes even better… the melt is all you’ll remember.
Mozzarella Grilled Cheese with Balsamic Roasted Mushrooms & Rosemary
The meaty mushrooms and fragrant rosemary are the perfect complement to the creamy, melty mozzarella… and the crisp, buttery bread… so good.
4 oz of mushrooms (I used shiitake & oyster)
1/2 tbsp balsamic vinegar
1/2 tbsp olive oil
2 thick slices of sourdough bread
½-1 cup of Kraft Shredded Mozza Cheese with a Touch of Philadelphia
1 sprig of fresh rosemary
1. Preheat oven to 350.
2. In a bowl toss trimmed mushrooms with oil and vinegar. Spread mushrooms on a baking tray in a single layer. Bake for 25 minutes or until browned. Remove from oven.
3. Cut 2 slices of sourdough bread, about 1 inch thick. Place bread on cutting board, and on one slice layer in cheese, fresh rosemary, and the roasted mushrooms. Top with other slice. Butter the outside of each slice of bread.
4. Heat a pan over medium-high heat. Add butter and melt. Place grilled cheese in pan and cook on both sides until bread is golden brown.
5. Remove from heat, cut in half, and enjoy the melty goodness.
It’s also my pleasure to personally invite you to Kraft Canada’s “What’s Cooking” Twitter Party this Wednesday at 9:00pm ET. Be sure to follow @KraftCanada on Twitter and use the hashtag #TouchofPhillyCheese. Get ready to share those cheesy recipes!
Grilled cheese not your thing? Visit the Kraft Canada website to find more yummy & scrumptious recipe ideas that include Kraft Shredded Cheese with a Touch of Philadelphia; guaranteed to be a melt you won’t forget!
Disclosure: This is a paid post. SheBlogs provided me with a coupon in order to try Kraft Shredded Cheese with a Touch of Philadelphia. Payment did not influence my opinion of the product.