I have never been much of a breakfast eater. I think this started in my teens, when I had to get up so early to catch the school bus. It wasn’t easy to fit food into my sleep-deprived, pre-dawn daily routine. Now, many years later, I’m more of a coffee for breakfast kind of person. Lately I’ve been taking some vitamin supplements and I need to eat something, whether I want to or not, before taking them or risk having a very upset stomach.
One of my favorite breakfasts is the Pumpkin Pie Oatmeal from Good Life Eats. However, a few days ago I was craving something savory, instead of sweet. I did a quick inventory of the refrigerator and came up with this grilled cheese. Since I used English muffins, instead of sliced bread, it felt more like a breakfast sandwich than a grilled cheese sandwich to me. I thought I had some provolone cheese, but a thorough search didn’t produce any. So Muenster it was. I bet this would be good with mozzarella, too. If you don’t like kalamata olives you could replace them with a bit of finely minced sundried tomatoes, some drained capers or even leave them out and just go with the cheese and red pepper combo.
What is your favorite kind of grilled cheese sandwich?
Muenster & Kalamata Grilled Cheese
1 English muffin, split
4 Kalamata olives, sliced
2 slices of muenster cheese
Sprinkle of Aleppo pepper or red chile flakes
Softened butter or margarine
On one half of the muffin layer one slice of cheese (trimming edges to fit on muffin), olives, a sprinkle of pepper flakes and second slice of cheese. Top with other half of muffin and spread with butter. Heat a small skillet over medium heat. Place sandwich, butter side down, in warmed skillet. Spread butter on “naked” muffin half and cook until first side is golden brown. Flip and press down with spatula. Continue cooking until both side are browned and cheese is melted.