Little Bites of Yummy

In the End, we will remember not the words of our enemies, but the silence of our friends.
– Martin Luther King Jr.

It really sucks taking your pet to the vet doesn’t it? I mean…you can only imagine how unexpected it is for them, first its a scary car ride in a cage (for cats) and then suddenly they are being pulled out and jabbed with painful things while being handled by a stranger — they are totally unaware of whats going on and why it is so.  My little Bailey went to the vet for vaccines today. The poor furball. I felt terrible so I provided her with her favorite treats. However, a small amount of time passed after the vet trip and she was back to her usual cheeky self. She even managed to steal my teaspoon while I was making myself a cup of hot cocoa; I decided to let her get away with it today, after all, she behaved very well at the vets! Lucky for Bailey, that was her last trip for the next 3 years for vaccines.

Rant over: now, onto food! I don’t know anybody who doesn’t like a grilled cheese sandwich. It’s a great comfort food item from our childhoods. Right now, though, I’d like you to forget the usual grilled cheese sandwich and check out the new and improved mini grilled cheese sandwiches! These little babies pack a lot of flavor into a small snack-sized item. Perfect for impressing your guests or just for enjoying on your own. Here’s the how-to:

Bite-sized Grilled Cheese Sandwiches with Fig & Onion Jam:

2 tbsp olive oil (good quality)

1 clove garlic, minced

1 large sweet onion, finely diced

1 tbsp sherry vinegar

2 tbsp fig jam

1 tbsp fresh thyme, chopped

1/2 tsp salt

1/4 tsp black pepper

1 baguette

2 tbsp unsalted butter, softened

1.5 cups fontina cheese, shredded


  • In a large, heavy-bottomed skillet heat the olive oil over medium heat. Add garlic and cook until it becomes fragrant. Add onion and cook, stirring frequently, until the onions are caramelized and softened. Deglaze with sherry vinegar, continue to cook until most of the vinegar has evaporated (15 or so minutes). Then stir in the fig jam, thyme, salt and pepper.
  • Slice the baguette into 1/4 inch thick slices. Spread butter onto one side of each slice. Spread the onion-fig jam onto the non-buttered sides of half of the baguette slices and top with fontina cheese. Then press two pieces of the baguette together (one with cheese and jam, the other without).
  • Heat a non-stick skillet or panini press to medium heat. Cook the sandwiches in batches, until toasted and crispy. Flip carefully, pressing down so the sandwiches stick together. Cook on the other side until that side has become golden and crispy as well.
  • Indulge!

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