CABOT, Vt., April 1, 2011 (GLOBE NEWSWIRE) -- What has 17 syllables on three lines, and artistically describes the comfort and appeal of a grilled cheese sandwich? It could be your prize-winning haiku in this month's Twitter and Facebook contests from Cabot Creamery. What's a haiku? A poem that has seventeen syllables on three lines, five in the first, seven in the second, five in the third just like our haiku headline.
Write your own haiku (5)
For national grilled cheese month (7)
Win great cheddar cheese (5)
Cabot's farm family owners, makers of "The World's Best Cheddar," are celebrating National Grilled Cheese Month. During the month of April, we're hosting a haiku contest to see who best toasts the virtues of brevity and cheddar. We'll also post grilled cheese recipes by food bloggers from around the country on facebook.com/cabot and twitter.com/CabotCoop
"The haiku is the perfect way to describe grilled cheese," says Cabot's Lifestyle Commentator and Favorite Foodie Candace Karu. "Both are uncomplicated and to the point, created with just a few components yet containing a much deeper weight than size might indicate. We think this is a great opportunity for fans and friends of Cabot to get creative, and discover new ways of enjoying America's fastest comfort food."
The contest runs from April 1st (we're fools for cheddar) to April 28th, and takes place on both the Cabot Facebook and Twitter pages. On April 29th we'll announce the winners from both Facebook and Twitter. Each will receive a $75 Cabot Cheddar Gift Box.
"Even rock stars get in on the fun," continues Candace. "Vermonter Grace Potter, of Grace Potter and the Nocturnals, makes her own.favorites for Cabot. Both her Grilled Cheddar Habanero Mexican Delights and Grilled Cheddar, Apple, Red Onion & Pepper Jelly Sandwiches. Watch Grace rock lusciously layered sandwiches tour bus-style at:
For all our family recipes, visit:
Grace Potter's Grilled Cheddar Habanero Mexican Delights
Makes 2 Servings
Olive oil as needed
1 small yellow onion, thinly sliced
4 thick slices hearty whole-grain bread
Thin slices of Cabot 50% Reduced Fat Jalapeno Cheddar
Thin slices of Cabot Hot Habanero Cheddar
Red pepper flakes to taste
1/2 avocado, peeled and thinly sliced
1 jalapeno pepper, thinly sliced
Wedge of fresh lemon or lime
Mixed salad greens
1. Lightly coat large skillet with olive oil and place over medium-high heat. Add onions and cook, stirring, until lightly colored and translucent; transfer to plate.
2. Reduce heat to low. Add generous amount of additional oil to skillet. Add bread slices and let cook until lightly toasted on underside.
3. Top two of bread slices with reduced fat jalapeno cheddar slices. Cover skillet just until cheese is melted.
4. Add habanero cheddar slices. Sprinkle lightly with red pepper flakes. Top with cooked onions, followed by avocado slices and jalapenos. Squeeze a little lemon or lime juice on top.
5. Invert remaining bread slices on top to make two sandwiches. Cover skillet and let cook for several minutes or just until habanero cheddar is melted, Serve each on bed of greens.
Mixed salad greens not included in analysis.
Nutrition Analysis
Calories 663, Total Fat 48g, Saturated Fat 16g, Sodium 748mg, Carbohydrates 33g, Dietary Fiber 7g, Protein 30.5g, Calcium 668mg
Grace Potter's Grilled Cheddar, Apple, Red Onion & Pepper Jelly Sandwich
Makes 2 servings
Olive oil as needed
1 small red onion, very thinly sliced
1 small apple, very thinly sliced
White truffle oil as needed
4 thick slices hearty whole-grain bread
Slices of Cabot 50% Reduced Fat Cheddar
Slices of Cabot Vintage Choice Cheddar
Red pepper jelly as needed
Mixed salad greens
1. Lightly coat large skillet with olive oil and place over medium-high heat.
2. Add single layer of onion slices to skillet and cook briefly until slightly softened and lightly seared on one side; remove to plate. Add apple slices to skillet and cook until softened and lightly seared on one side as well; remove to plate.
3. Reduce heat to low. Add generous amount of additional olive oil and drizzle of white truffle oil to skillet. Add four bread slices and let cook until lightly toasted on underside.
4. Spread each bread slice lightly with red pepper jelly. Top two of bread slices with reduced fat cheddar slices. Cover skillet with lid or foil just until cheese is melted.
5. Add vintage cheddar slices. Top with some of seared apples, adding a few raw apple slices for crunch as well if desired. Top with seared red onions. Drizzle with additional white truffle oil.
6. Invert uncovered bread slices on top to make two sandwiches. Cover skillet and let cook for several minutes, just until vintage cheddar is melted. Serve each on bed of greens.
Mixed salad greens not included in analysis.
Nutrition Analysis
Calories 548, Total Fat 34g, Saturated Fat 11g, Sodium 573mg, Carbohydrates 43g, Dietary Fiber 6.5g, Protein 22.5g, Calcium 467mg
NOTE TO EDITORS: To access and download web quality photos of Grace's grilled cheese sandwiches, visit:
Contact: Bob Schiers
1-888-214-9444 or bschiers@cabotcheese.coop
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit
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