Kelly Sanders is a former Loaf Love Tour Brand Ambassador and blogger at Around the World in One Blog who just can’t get enough Tillamook Cheese. She travels the world looking for the best places to eat, and on her way, she’s learned some great ways to use Tillamook.
As a Loaf Love Tour Brand Ambassador I traveled the country and lived in hotels. I spent my days surrounded by delicious Tillamook Cheese and incredible produce at local Farmer’s Markets. Whenever I got back to the hotel, I had to find ways to combine this great food with my only option for cooking; the hotel BBQ. Thus, the hotel grilled cheese was invented.
Place asparagus, zucchini slices and onion slices in a shallow pan. Cover vegetables with the remaining olive oil, kosher salt, pepper and chopped garlic. Allow to marinade for as long as possible but even 5 minutes is enough.
Pre-heat grill. Brush 2 tbsp of olive oil on all sides of the bread slices. Grill bread until grill lines appear on bread. Remove from heat.
Grill marinade veggies until chard with grill lines. Place shredded cheese in a grill safe pan and allow the cheese to melt. Watch the cheese closely as it can quickly over cook.
Assemble the sammich. Place one slice of bread on a plate. Add ¼ of the melted cheese, followed by two basil leaves, half the zucchini, a few onion slices, and 3 asparagus spears. Add another ¼ of the melted cheese. Place the second slice of bread and push firmly on the sandwich to help it stick together. Repeat for second sandwich.