for the love of mayonnaise a blog about sandwiches.

I should probably stop adding cheese to and grilling all my sandwiches. I don’t know why something so wrong feels so right. So I’ll just keep doing it. Until I have an episode that lands me in the cardiologist’s office.

Okay now that we have a game plan, make this.

Grilled Garlic Shells and Cheese Sandwich
Ingredients:
Creamy Garlic Shells and Cheese
Asiago Cheese Roll
Butter

Directions:
So if you aren’t familiar with the pasta side dishes you can buy at the grocery store they coo in like 7 minutes and are probably super processed and really bad for you. But they are delicious and easy and I make them all the time. Don’t tell anyone. If you feel inspired to make pasta shells and then create a 3 cheese sauce with Parmesan and other delicious things, more power to you. If not, make a bag of the Creamy Garlic Shells and don’t read the ingredients list.

When your pasta is done, let it thicken up for a few minutes. In the meantime let your panini press or your skillet heat up. Slice your asiago or other cheese roll, spread on some pasta. Melt butter in your pan and throw the sandwich on. Or just stick it in your panini press (sticking out tongue). Cook until golden and crispy on each side and the insides are oozing out.

Stuff.

This is a fully carb loaded, cheesy, sinfully delicious sandwich that would be great with a bowl of tomato soup, on a rainy day, on the couch. It’s also great to inhale it before it cools, burning your tongue while you proceed to chase your  two year old hopped up on Kool Aid and cookie dough through the house, which is my preferred method for eating sandwiches. It’s just great. Period.