This recipe concept is borrowed from the Dawdy Haus Cafe at Whispering Pines in Springs, Pennsylvania. I love shopping there, as well as the Springs Store, which is close by. There is also Mark’s Harness Shop and the roadside stands in summer that make a drive over that way so worthwhile. The livestock auction on Saturdays is fascinating and located in that area as well (and also a great place to get a very cheap homemade dinner, I’ve heard). I really hope to spend part of my summer there, with baked goods at the Saturday Farmer’s Markets in Springs, but we will see how the Cottage Food Business licensing goes in the next few weeks (and find out if that license is good in Pa).
This recipe brings 4 of my food loves together. It’s a win-win-win-win situation. First, make a batch of my Simple Tomato Sauce or use up leftovers like I did. You’ll also need a loaf or two of my Rustic Sourdough Bread from the King Arthur recipe. After that it’s just a matter of having some meltable cheese like mozzarella or provolone. I used smoked Gouda because I love it, and some kale and baby spinach greens or a mixture.
This glorious grilled cheese is destined for greatness.
Grilled Cheese with a future. The Red Barn Panini is a recipe concept borrowed from the Dawdy Haus Cafe in Springs, Pennsylvania. Made with my own Simple Tomato Sauce, Rustic Sourdough Bread, kale and/or spinach greens and cheese. Make them at home and serve with fries, chips or any soup. They are gloriously good.
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : 1 sandwich
- Allergens : gluten
Heat a cast iron griddle on medium high. Once hot, quickly rub a stick of butter all over the hot surface, for about 30 seconds. Preheat a grill press or a small cast iron skillet on another burner. Carefully place the sliced bread on the griddle and rub it around to soak up the melted butter, repeat with the other slice. Reduce the heat and place the slices of cheese on each half. When the cheese begins to melt, add a 1/2 Tbs of Simple Tomato Sauce to each half, then place the greens on the bottom of the sandwich. Finally, assemble the sandwich by placing the top on the bottom. Using a mitt or dry dish towel, cover the panini with a hot grill press or a small heated cast iron skillet for one minute. Check for doneness, flip if necessary. Remove from heat when golden brown.
Alternatively, use a panini press.