Ah! Here it is for Pesach. Normally we have a light meal of grilled cheese and tomato soup on Sunday evenings. A couple of minor modifications, and I have a passover week meal!
I love Passover and all of the symbolism and stories and the special foods the holiday carries. Passover meant huge dinners with family and friends, somehow managing to squeeze in one or two more chairs for last-minute guests who could not bear to miss the fun. From the days of being the giggling children at the table impatient for the meal to begin; to teens snickering about wicked sons and stealing sips of wine; to joyfully watching the next generation hunt for the afikomen-Pesach has always filled my heart with delights.
Since I will eat matzoh anytime and consider it a treat, the main food of Passover is not a boring burden for me. For many however, anything that can help break the monotony is welcome. So when I saw that Cabot was making a Kosher for Passover cheddar, I knew that I needed to try to make a Passover acceptable version of my favorite sandwich, the humble grilled cheese. Since…
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