On another grocery trip, I was walking through Whole Foods when I noticed that fresh mangoes were on sale. I thought to myself, “I like mangoes, I should buy one.” I had no particular use for it in mind, but went ahead and purchased it anyway.
the cheese: sartori bellavitano raspberry
I recently ventured into Whole Foods to discover what Wisconsin cheeses they had in stock. They showed me multiple varieties when I stumbled on Sartori Bellavitano Raspberry. I had previously tried this cheese when doing a cheese tasting and I loved it. I was very glad to discover it was from the great state of Wisconsin.
According to Sartori, this particular variety of cheese, “features the unique Parmesan flavor and creamy Cheddar texture…” Sounds good to me. I believed this particular Wisconsin cheese, with the raspberry flavor, would work perfectly with the fruity flavor of the mango salsa that I was planning to include in my grilled cheese sandwich. Once I tasted the cheese for the second time, I once again realized that the raspberry flavor is absolutely phenomenal and is matched only by an equally awesome texture. I would personally recommend anyone to try this cheese on a grilled cheese sandwich as well as on your favorite crackers.
Days later, the mango was sitting on my kitchen counter when I started thinking about concocting a grilled cheese sandwich recipe.
Mango salsa immediately popped into my head. I had previously eaten mango salsa on fish, and used slice mangoes on a grilled cheese, but never bothered to try mango salsa on a grilled cheese sandwich. I was daring and went for it. I am glad that I did.
The bread you choose can make or break a grilled cheese sandwich just as much as the cheese. I decided to travel to Heinen’s, a local grocery store, to see what fresh bread they had. I ended up choosing a multigrain/whole wheat that was created in partnership with the Cleveland Clinic. I figured if The Clinic had their hand in the recipe it had to be good. This particular bread turned out to be the perfect choice, giving a nice crunch to the sandwich. I have quickly learned that I thoroughly enjoy bakery eight grain, but I can not stand “processed” whole wheat. They are two completely different breads and I am glad they normally do not share the same shelf space.
With all of these ingredients mixed together, one might think that the flavors would overpower each other. The possibility is there. (It happened a couple of times during the meal.) However, when I took one full bite of the sandwich, including the bread, salsa and cheese, the flavors blended perfectly making a great sandwich. If I ever made this sandwich again, I would try and choose a more mild cheese, although this definitely worked.