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 7 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. It makes the bread nice and crispy
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:
