Balsamic Short Rib Grilled Cheese

10 Nov

I am a real sucker for a good grilled cheese.  Heck, even a bad grilled cheese can turn my mood around.  I had an extra short rib in the refrigerator after making beet braised beef short ribs and was thinking about what to make.  While on a walk with Zak and the dog, I had a stroke of genius.  Grilled cheese!

I used a combination of colby jack and pepper jack.  The heat of the pepper jack worked well with the subtle sweetness of the balsamic vinegar and the colby-jack added a lovely creaminess to the whole thing.  As you can see, I slightly burnt the bread, so I adjusted the cooking time accordingly.  I wasn’t planning on posting this so I figured it was no big deal to walk away from the sandwich in the pan to do something totally unnecessary – but it was so darn good I couldn’t resist despite the slightly charred appearance.

Balsamic Short Rib Grilled Cheese

2 slices whole wheat bread

1 tbs. olive oil

Meat from one leftover short rib, shredded

1 tbs. balsamic vinegar

1/4 cup colby-jack cheese, shredded

1/4 cup pepper jack cheese, shredded

Non-stick cooking spray

In a small sauce pan, heat olive oil over medium-high heat.  Add shredded short rib and cook until ends are darkened and caramelized.  Add balsamic vinegar and cook until reduced.

Spray both sides of the bread with non-stick cooking spray.

Place one type of cheese on each slice of bread.

Spray a 10″ cast iron skillet with nonstick cooking spray.  Heat over medium-high heat.  Add bread, cheese side up, and cover.  Cook until cheese is slightly melted, about 2 minutes.  On one side of bread, add shredded short rib.  Assemble sandwich and cook another 2 minutes until cheese is totally melted.

Cut in half and serve immediately.

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