Traditional grilled cheese is simple and uncomplicated but use something like the nutty, intensely flavored, aged Walhonding from Kokoborrego and watch this sandwich go from humble to heavenly.
The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
Leftover holiday hams are destined for sandwiches…lots of sandwiches! This one pairs the smoky sweetness of ham with the creamy goodness of Brie cheese. Make “sub-style” for a casual luncheon with friends. This sandwich is equally as good with smoked turkey.