Meatball subs may seem a little heavy for the summer, but subbing fresh tomatoes and basil in for regular tomato sauce puts a lighter spin on it and uses up some of that summertime garden bounty. Even as a former vegetarian, I really enjoy using the meat grinder. Ground meat at the grocery store always grossed me out a bit. It seems inevitable that you often end up with some gristle or a texture that is more like meat paste than ground meat. Being able to grind your own not only lets you control the texture and quality but lets you customize your own blends with different cuts of meat from different types of animals. And the freshness compared to store-bought ground meat is night and day.
Somehow April is already upon us and I was very excited to learn a while ago that this month is not only National Garlic Month but also National Grilled Cheese Month. I mean, come on. Garlic and grilled cheese? Kinda a perfect combo. And because I love garlic so much I created a bread featuring this humble but amazing ingredient.
This is not your ordinary garlic bread where you take bread and slather it with garlic and butter. The garlic is actually inside the bread, perfuming the entire loaf with garlic goodness. I have been eating it for breakfast, slicing off big slabs and toasting them for my daughter and, of course, making sandwiches out of it. Grilled cheese sandwiches.