April 12 is national grilled cheese day!  Now I have a reason to make my most favorite comfort food.  Every part of this is both healthy and delicious. Left over ribeye steak from the night before cradled between layers of Fiscalini handcrafted farmstead raw milk aged smoked cheddar. Bits of crispy onions and sprouted bread.  Awesome!  Such incredible flavors, the smoky nutty cheddar, tender beef, sweet butter and hearty bread.  Plus those bits of cheese that ooze out and crisp up in the pan.

Grilled Cheese & Grilled Ribeye Steak Sandwich

• Fiscalini handcrafted farmstead raw milk aged smoked cheddar
• Ribeye steak this was leftover from dinner the night before sliced thin, best to use farmstead dry aged grass-fed beef
• Alvarado St. Bakery* 6.5 net carb per slice Flax seed sprouted whole wheat bread
• Sweet Butter best made with organic raw cream from farmstead grass-feed cows not treaded with hormones, and rBST*.  I love Straus* sweet butter, but it is no longer available in my area.

Toast bread on one side with a pat of butter.  Build the sandwich by placing a layer of cheese, steak, onions and cheese.  If you have any left over meat juice drip it on the meat, if not a bit of butter. Top with the other bread slice with the untoasted side up and a pat of butter. When the bottom slice is toasted, flip and if you have a bacon press use it to press the sandwich.  Another why to press, is to simply use a pancake turner or spatula and apply pressure.  Enjoy the comfort!

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