I’m just curious – is it just down here in the deep south that winter/spring decided to take a year off and let summer come in as a fill-in? It went from being slightly chilly in February to it’s-freakin-hot-and-the-bugs-are-dangerously-gigantic. Seriously, they are psychotic. And the grass it out of control.
Don’t get me wrong; I absolutely love summertime; I’m definitely a beach/pool/sun girl. But sometimes a little cushion in between cold and suffocating humidity is a good thing. Not to mention the tornadoes.
Speaking of springtime….did you know that April is Grilled Cheese Month? I didn’t either until my good friend Google told me. Funny how search results can be so random and have nothing to do with what you’re looking for.
Grilled cheese has been a staple in this house since the day my daughter started eating real food. When we grill out – she gets a grilled cheese. When I make any type of seafood – she gets a grilled cheese. If she had her way, she would eat a grilled cheese every night. But, not gonna happen. I’m just waiting on her to branch out those taste buds and eat like her mama.
This is a grown-up grilled cheese that has flavors of Caprese salad and a hint of sweetness from mayonnaise combined with a little honey.
It’s scrumptious –
Caprese Grilled Cheese with Mozzarella, Brie and Honey Mayo
2 tbsp mayo
1 tbsp honey
2 slices of thick white bread (I used potato bread)
1 handful fresh basil leaves
1 handful grape tomatoes, washed and halved
Mozzarella cheese – didn’t measure, but use enough to make a hearty grilled cheese
2 tbsp Brie cheese
2 tbsp butter
Mix mayo and honey in a small bowl until combined, then spread this on one side of one slice of bread. Next, spread Brie on the other slice and layer the basil leaves, tomatoes and Mozzarella.
Grill in panini maker or in a regular pan on the stove prepared with butter.