Late Night Inspiration

A silly post on facebook led to a flash of inspiration this evening that resulted in what is sure to be a hit with any after hours appetite craving carbs and cheese - all the goodness of a grilled cheese sandwich and a plate of pirogi combined! The raw material per sandwich:
  • 2 large slices of rye bread
  • 2 tbl butter
  • 1/8 cup shredded sharp cheddar cheese
  • 1/8 cup shredded queso cheese
  • 1/4 cup pickled (or fresh) onion, diced
  • 2 potato and cheese pirogi
  • 1 slice polish ham (or other cured deli meat)
  • Horseradish and black pepper to suit your taste.
Cast iron is my weapon of choice, but this is grilled cheese, not rocket science, so whatever you have available will work just fine. Preheat your cooking vessel on medium, drop the butter in and melt it to lube the surface, then add your onions and suatee them til they start to go translucent. Scoot the onions off to the side and add your pirogi, and bread slices. distribute the cheeses evenly on top of the bread so it can melt while the bread is toasting and the pirogi and onions are cooking. Adjust your heat and scoot things around as needed to prevent burning. Carbon is not delicious. When the cheese is getting melty, put the deli slice on and warm it up on both sides. While that's happening, use your tongs to move all the onion goodness to the cheesy bread, distributing evenly. Place the deli slice on one slice and if you like horseradish, spoon a little on the deli slice to coat. After about 8 minutes you should have a good brown on both sides of the pirogi and the bread should be toasted and the contents of the bread melty and fixed in place. move the bread slices off to a plate to rest for a moment, turn the heat up a little bit and add a few tablespoons of water and cover the pirogi with a lid to allow them to steam. Once the pirogi are tender and hot, move them off to a cutting board to rest until cool enough to handle without losing your fingerprints. then put diagonal slices in them, enough to spread the pasta out and flatten the contents a little without breaking into pieces or losing all the filling all over the cutting board. Mop any remaining water out of the pan and over low heat, return the two slices of bread. Add the pirogi to the slice without the deli meat and sprinkle a little cheese on top. put the deli meat slice on top of the pirogi slice, give it a quick press to get everything fixed with that cheese, turn off the heat and cover to let it all melt together for a minute. Move the finished sandwich to a plate, slice as desired and serve. For added insurance prior to slicing, shove a couple of toothpicks or pretzel sticks through to secure the layers. I prefer pretzel coz they taste better. Serve or eat - it's a great late night / after bar snack that will cure what ails - or ales - you.  Mucho gracias to my Foodie pal Liz for the inspiration. Cook this one up and let me know how it works out in the comments. We love reader & eater participation here at The Rogue Estate - it's a full-contact cooking blog. ;) -///
A consummate nerd, yet still plays well with others.
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One Comment  to  Late Night Inspiration

  1. Silly Facebook Poster says:

    You’re welcome! :)

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