There’s nothing like the call of National Grilled Cheese Month to bring a gluten free blogger out of semi-retirement (a.k.a. Little League baseball season)!
I know what you’re thinking so let’s address the issue up front. What’s a gluten free, dairy free and corn free girl doing making a sandwich with ingredients she can’t eat?! Other than the fact that I’m a glutton for punishment, I have a growing posse of gluten free friends and family who are more than willing to subject themselves to my sado-queso-masochistic antics for the greater gluten free good.
And I’m happy to report that I was able to resist the luring call of the casomorphins!
Okay fine, so maybe my loving husband had to lock me in the closet to save me from myself. Whatever works, right?
The inspiration for my Southwest Grilled Cheese and Bologna Sandwich comes from a great little joint in Waldo, Ohio called the G&R Tavern. Back when I was in high school, I befriended a local police officer (quite possibly after he gave me a ticket or two) and he quickly became a close family friend. Officer Reardon had a gorgeous Harley Davidson and he would take me for long afternoon rides north of where I grew up in Westerville, to the G&R for their famous fried bologna sandwich. I had never witnessed anything like it, bologna as thick as a ribeye and oh so mouthwatering sinful!
Flash forward some 20 odd years, a move to the desert, one celiac diagnosis (and an unrelenting lead foot) later and here’s my southwest spin of a sandwich that made a lasting impression on me.
Note: Green chile is a staple condiment here in New Mexico, quite possibly more popular than ketchup. If you live in an area where green chile doesn’t line the shelves of your grocer’s freezer case, you can either omit it entirely or try using pickled jalapenos instead for a little added kick.
What is your favorite grilled cheese sandwich combination?
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