• Cast Iron Sandwich Press (that my wife bought me)
• Jarlsberg Cheese (that my wife picked up yesterday)
• Potato-Leek soup (that my wife cooked yesterday)

The sandwich press is not used daily, but really does make an amazing grilled cheese sandwich on thick cut bread. It mashes the heck out of that bread creating a nice crisp exterior. Every time I use it i say to myself that i need to use it more often. 

Is there a better cheese than Jarlsberg? its a little tangy, a little chewy, perfectly sized holes, melts wonderfully, great for snacking. I love this cheese!

And then my wife's potato leek soup, especially when combined with the other two things i love above (jarslberg and the sandwich press) makes the perfect rainy day fall lunch. 

Made grilled cheeses today for lunch and sometimes you realize how amazing total simplicity can be. Ingredients = parmesan, grafton cheddar, sourdough (not mine), and butter:

Grating the cheese blends them amazingly.... It almost becomes a new cheese.

I say this a lot, and I'm saying it again: cast iron rocks. I cooked these over medium-low, for roughly 7 minutes per side, with about half a tablespoon of butter:

Served with left over broccoli and pea risotto from last night (more on that later). Here's the final plate:

I had this with a glass of Sancere... it was the perfect lunch for a diseavingly cold spring Saturday. Simple. Crisp. Salty. Rich. That about sums it up!

This ended up tasty for sure. I might try 2 parts reg flour 1 part whole wheat next time. Salt crust was good, but I think the crust could have been crispier. It was delightfully chewy though which is good too.

I think that's a decent crumb!

Sliver grilled cheese sandwiches with jarlesberg and jack cheese were awesome. The salted crust totally made the grilled cheese.

And dipped into Loris leftover mushroom soup from our trip to Kauffsylvania... Oh man! Killer lunch. Serves with three cornichons. Mmmmmm.....