For lunch on Day 29, we enjoyed a delicious with smoked grilled cheese sandwich and other various leftovers.
We actually smoked the brie back on day 15 when we were smoking some shrimp in our Grapevine & Cherrywood blend for smokers. (There is also a Grapevine & Cherrywood blend for grills). We like having smoked cheese on hand to enjoy with all kinds of foods, so when we find we have some extra room left in the smoker, we often throw some cheese in there to soak up some of that delicious smoky flavor.
Smoked cheese takes your grilled cheese to the next level! That's the thing we love about adding smoked flavor to foods. It can take something as simple as grilled cheese and turn it into a close-your-eyes-and-savor-the-deliciousness food experience!
Chef's Tip: When making the grilled cheese sandwich, use olive oil in the pan instead of butter. This makes for a crispier, more evenly browned crust because oil has a higher smoke point than butter (so it can withstand higher heat without burning, allowing the bread to toast perfectly without developing a burnt taste.) Additionally, if you still want the buttery flavor, you can spread butter on the bread itself and use oil in the pan, combining the best of both for a deliciously crisp and flavorful sandwich.
We served our grilled cheese sandwiches with the last of the homemade carrot soup, a little leftover pasta salad and a little leftover caprese salad.
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To find out more about the Wined Up in Smoke blend used in this recipe:
