Open-Faced Grilled Cheese and Pate Sandwich

Wegman’s has the most incredible Cheese Shop. It’s not quite as impressive as The Grand Fromage in Skippack Village, but for a supermarket Cheese Shop, I will not disparage it.  They have a fine selection of raw cheeses from around the world (though I do tend to shop local for those– still, I do so love me some cheese) and they also have things like mascarpone cheese, creme fraiche and various pates, which I generally cannot find anywhere else.

Granted, I make my own creme fraiche now, but the original starter had to come form somewhere, so there you go.

The other day, Matt and I picked up a great raw cow’s milk cheddar, that is maplewood smoked to perfection.  It’s mild and creamy, with a light smokey taste that I just LOVE.  We also picked up a couple of pates, one pork and the other chicken and duck livers with truffles.  Matt liked the pork, I preferred the chicken/duck truffle.  Ella just said, “Yum!”

That baby loves her some pate. :-)

For lunch today, I made some open-faced Grilled cheese sandwiches spread with the chickne/duck truffle pate, and it was so good!  I loved it, Ella loved it, you’ll love it– try it!

Open faced Grilled Cheese and Pate

Ingredients

  • 1 T butter, ghee, or coconut oil
  • 2 slices sourdough bread
  • 2 T pate
  • Cheese

Directions

In skillet, melt fat over medium heat.  Spread each slice of bread with pate and put spread side up in skillet.  Arrange slices of cheese over tops and cover with lid until cheese is melted.  Enjoy!  Goes great with apple slices or other fruit.

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