Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye

If I offer you a grilled cheese, chances are good that a Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye is what will wind up on your plate. I just call it, “Regular” Grilled Cheese. This fact has caused plenty of teasing over the years, and I have a book of grilled cheese recipes to prove it- courtesy of some of my favorite dinner guests. Apparently, regular grilled cheese is supposed to involve white bread and velveeta. How was I to know? This particular sandwich, Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye, is one that dates back to my childhood- it’s what my mom made. In rural Wisconsin in the winter, amazing produce is scarce, so it’s important to have recipes on hand that enhance mediocre tomatoes and rely on dried rather than fresh basil. With a tiny bit of planning this sandwich is no more difficult to make than the white bread velveeta version and it’s downright gourmet. A little tip in how to plan ahead? When you’re finished with the marinade, don’t throw it out, just save it in the fridge for the next time the urge for grilled cheese strikes. The tomatoes can marinate for quite … Continue reading