Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Gourmet Grilled Cheese -- Sourdough with Golden Beets, Arugula & Gouda (My new favorite sandwich!)

I do love a good sandwich!
But this one's not good...'s flippin' great!

Last week I found some locally grown organic golden beets at my farmers' market.  I brought them home and made some lovely pickled golden beets with coriander.  The beets are wonderful on salad, but today was cold and foggy and I had a craving for a grilled cheese.  

This gourmet grilled cheese has a flavor that reminds me of a Reuben sandwich, but without the meat!  It doesn't need it.  The beets are kind of magical that way.  Don't just take my word for it.  Try it yourself...

Gourmet Grilled Cheese with Gouda, Arugula and Golden Beets

Sliced sourdough bread (I used whole grain)
Thinly sliced Gouda cheese (I used Sargento)
Baby Arugula
Pickled Golden Beets with Coriander (recipe HERE)
Butter (salted)
Lemon Garlic Aioli*

Step 1:  Butter the outsides of each slice of bread.  Spread the insides with aioli.

Step 2:  On the bottom slice of bread, arrange a single layer of Gouda cheese.

Step 3:  Arrange beet slices on top of cheese.

Step 4:  Scatter a handful of baby arugula on the beets.

Step 5:  Cover the arugula with a single layer of Gouda.

Step 6:  Top with the second slice of bread (aoli side down).

Step 7:  Cook on a griddle or in a frying pan or grill pan (I use a grill pan for those nice grill marks).

Step 8:  Flip when bottom is golden brown.  If using a grill pan, press with lid or spatula for grill marks.  Cook second side until golden brown.

* When I'm in a pinch for aioli, I put 2 Tablespoons mayonnaise, 1 Tablespoon olive oil, 2 garlic cloves, and 1 teaspoon lemon juice in the food processor and whir till smooth.


This post has been linked-up with:
Keep it Real Thursday at Beyond the Peel

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