These were incredibly delicious! An unexpected treat!
Thank you to my niece for preparing these!
I even started to nibble on these before a photo got taken.
I would compare these to the best grilled cheese sandwich you may have
ever eaten. Three Irish cheeses all melted together for perfect
gooey and crunchy crust deliciousness!
Feeds a crowd and is prepared the day ahead, only cooked just before serving.
Resource by: Margaret M Johnson ( The Irish Spirit )
As Always,
ENJOY!
Ingredients
1/2 c. Kerrygold Irish butter, room temperature
1/2 tsp. dry mustard
1/2 tsp. minced garlic
1/4 tsp. chopped chives
salt and freshly ground pepper
16 slices firm-textured white bread, such as Pepperidge Farm Brand, crusts removed
1 c. shredded Kerrygold Blarney cheese
1 c. shredded Kerrygold swiss cheese
4 large eggs
1 c. milk
2/3 c. Bunratty Mead
2/3 c. heavy whipping cream
1/2 tsp. Worcestershire sauce
1/2 c. grated Kerrygold Dubliner cheese
In a bowl, blend the butter, mustard, garlic, chives, salt and pepper. Spread an equal portion on each slice of bread. Fit 8 slices buttered side down into the bottom of a 9x13 glass baking dish. Sprinkle the Blarney and swiss cheese over the bread. Place the remaining bread, buttered side up on top of the cheese.
Whisk together eggs, milk, mead and worcestershire sauce. Pour over the bread. Cover tightly with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
Preheat oven to 350 degrees. Uncover baking dish and bake for 45 minutes. Sprinkle with the grated Dubliner cheese and continue baking for 10-15 minutes longer or until lightly browned and set.
Remove from oven and let rest for 15-20 minutes. Cut into bite sized squares and serve warm.
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