One weekend, I scoped out the Brick Works Farmer’s Market where I sampled some Fifth Town Cheeses. I first discovered Fifth Town earlier this summer when my wife whisked me off to Prince Edward County for a mid-summer weekend getaway. Since then I had to cope with getting one or two different cheeses at the Saint Lawrence Market; so to say I was excited to see their stand, is an understatement. We sampled a bunch of cheeses, and took home a wheel of their soft-ripened Counting Sheep. The gentleman told us he used it to make grilled cheese, which sounded great to us. The timing worked out perfectly, since I had already started making my very first batch of No-Knead bread, and wanted to make good use of it. We had also bought some sweet potatoes at a produce stand, and I figured some seasoned sweet potato fries would be the perfect companion to the grill cheese sandwich.
Preparation
- Preheat oven to 500°F. Lay parchment paper on a baking sheet. Toss sweet potatoes with about 1 tablespoon of olive oil in large bowl. Sprinkle with salt and pepper. Spread the sweet potatoes in a single layer on the baking sheet and bake until they are tender and golden brown, about 25 minutes. Turn occasionally.
- While potatoes are roasting, mix parsley, thyme and garlic in a small bowl.
- Brush your slices of bread with olive oil and set aside.
- About 10 minutes before your fries are ready, heat about 1 tablespoon of olive oil in a skillet. When the oil begins to shine, add two slices of bread. Carefully add a slice or two of cheese on each slice, and top with remaining slices. Cook each side evenly, roughly 3-4 minutes on each side, or until bread turns golden brown.
- When fries are ready, remove from oven, sprinhle with the thyme/garlic/parsley mix. Serve with your grilled cheese sandwich.
