A Twist on Grilled Cheese.

Day 2 in Hungary was filled with a trip back to the store for more potatoes and onion.

The Hungarian Meal plan:

Hungarian Paprika Potato Soup

Hungarian Grilled Cheese Sandwich

The best intended plan seemed odd today with the 60 degree weather in Iowa...in January. Really? Crock pot Hungarian Paprika Soup sounded great on paper. Oh well, it did create quite a pleasant comforting aroma in the house.

The soup wasn't ready to eat when the kids ate their first meal of the evening before swimming and dance so they ate the Hungarian Grilled Cheese Panini's. Not quite "Hungarian" for them, just salami.

We on the other hand experienced a great twist in a sandwich. Sliced dill pickle and paprika packed in the flavors that gave these sandwiches a thumbs up! The soup was just ok. It seemed over seasoned with fresh dill and it may have been better if I had used Smokey Paprika vs. the Sweet I had on hand. My guess is if the temperature was 50 degrees colder, the soup would have taken on a different flavor too.

The sandwich will definately be added to our eat again menu, the soup.. not so much.

Hungarian Grilled Cheese Sandwich
Ingredients
1 baguette (we used individual Ciabatta Bread rolls-take and bake)
4 ounces swiss cheese, sliced 
8 sour dill pickles, thinly sliced 
8 slices Hungarian Salami, mild or spicy 
1/2 teaspoon Hungarian paprika

Directions

1. Cut baguette in half, lengthwise and partway through.

2. Fill baguette with cheese, pickles and salami. Sprinkle with paprika and close.

3. Cut baguette sandwich into 4.

4. Heat skillet over medium-low heat and cook all 4 parts, approximately 8 minutes on each side, while applying pressure on them, until cheese is melted and baguette is crispy and browned. (We used our Panini Maker)

Hungarian Paprika Potato Soup

Ingredients

2 lbs russet potatoes, peeled and cut into 3 inch cubes 

4 cups low sodium chicken broth or 4 cups vegetable broth 

1 tablespoon smoky paprika 

1 teaspoon hot paprika 

1 teaspoon celery seeds 

1/2 teaspoon salt 

1 tablespoon olive oil 

1 white onion, finely chopped 

2 tablespoons finely chopped fresh dill 

1/8 teaspoon ground nutmeg 

1 cup nonfat milk

Directions

1. Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.

2. Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.

3. Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.

4. Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.