I’m not sure what happened, but something must’ve been lost in the translation.  The brain was saying “grilled cheese” but the body must’ve been craving something else.  And that’s how this dinner came around.  I was thinking, something quick, easy and satisfying would be in order for this late dinner for two.  What could be easier than grilled cheese?

Do you have bread?” I asked my dining companion?  “Yes
What about cheese?” I continued, with a slight a smirk.  This might as well have been a rhetorical question.     Yes, there was plenty of cheese.  So with that in mind, the basics of the grilled cheese sandwich were pulled out of the refrigerator.  So what happened next?

Next, came out an onion, garlic, Anaheim pepper, a boiled potato and a few slices of bacon.  And the grilled cheese sandwich as you know it disappeared from the dinner menu.

Instead, I made Bread Boat Potato Hash Melts (or something like that).

2 tsp olive oil + extra for brushing
1 small onion, sliced
1 Anaheim pepper, seeded and sliced
2 slices of bacon, diced
1 tsp minced garlic
1 boiled potato, diced
salt & pepper to taste
red pepper flakes or paprika
2 bread hoagie buns, top cut off, and inside hollowed out
2 slices of your favorite cheese

1. Heat olive oil in a skillet over medium-high heat.  Add onion and pepper; saute for 5 minutes (Try not to set up a smoke alarm).
2. Add bacon and garlic, continue to saute until onion and pepper are translucent and the bacon begins to crisp up.
3. Add the potato and season with salt, pepper, and red pepper flakes.  Cook until everything is heated through.  Taste and adjust the seasoning.
4. Preheat a toaster oven to 375 degrees.
5. Brush the inside and outside of the bread with olive oil.  Season with salt and pepper. Bake in the oven for about 10 minutes or until crispy.
6. Remove the bread from the oven, and fill with the potato filling.  Cover with cheese and return to the oven. Bake until the cheese has melted.  You can choose to use the broiler if you wish – be sure to watch closely.

7. Remove from the oven and cool slightly before eating.  Serve with a bottle of red wine.  

Note: the forks were photographed purely for a visual.  None were used while consuming the cheese boats.  This would make for a perfect breakfast.