Grilled Cheese Sandwich
by Shirl
You can't see it: but I'm wearing a big grin on my face as I'm writing this post. I'm also chowing down my favorite comfort food while typing away. You can't see that either and I'm quite sure you wouldn't want to. Still I can show you a picture of what makes my day.
As I was photographing the irresistible grilled cheese that just came out of the oven, my brain was racing and my mouth was salivating. I was telling myself: Just get that one shot you want quick and you can take the biggest bite you want out of that beauty while it's still warm, gooey, and crunchy...
Let me assure you, the carrot approach has always worked really great on me.
Now, the reason I'm writing grilled cheese has to do with Anja's post last week on my other favorite comfort food - roasted tomato soup. In my mind and probably in many's, one invokes Pavlovian-conditioned response of the other. And after having experimented and detailed my slow-cooked short ribs last time, surely it's a nice change to be able to make a tasty treat in just about eight minutes. A purist that I am, my grilled cheese is as simple as some nice aged gruyere melting between and running down the sides of thick, crunchy slices of golden-brown brioche toast.
However, your version may be very different from mine. Perhaps there is crispy bacon? How about some sweet red bell pepper, or a couple of delicious figs? Make what you like! That's why grilled cheese always bring a big smile to everybody's face.
Ingredients:
Four Thick Slices of your favorite Bread, e.g. Brioche, Sourdough, Wheat, or even Challah.
Four Slices of your favorite Cheese (preferably at room temperature), e.g. Gruyere, Cheddar, Fontina, or even Mozzarella.
Two Tablespoons of Butter
Optional:
Sauteed Diced Red Onion
Charred Red Bell Pepper Slices (skin removed)
Baked Figs
Pan-fried Bacon
Slices of Ham
Basil Leaves & Tomato Slices (great with Mozzarella)
You can't see it: but I'm wearing a big grin on my face as I'm writing this post. I'm also chowing down my favorite comfort food while typing away. You can't see that either and I'm quite sure you wouldn't want to. Still I can show you a picture of what makes my day.
As I was photographing the irresistible grilled cheese that just came out of the oven, my brain was racing and my mouth was salivating. I was telling myself: Just get that one shot you want quick and you can take the biggest bite you want out of that beauty while it's still warm, gooey, and crunchy...
Let me assure you, the carrot approach has always worked really great on me.
Now, the reason I'm writing grilled cheese has to do with Anja's post last week on my other favorite comfort food - roasted tomato soup. In my mind and probably in many's, one invokes Pavlovian-conditioned response of the other. And after having experimented and detailed my slow-cooked short ribs last time, surely it's a nice change to be able to make a tasty treat in just about eight minutes. A purist that I am, my grilled cheese is as simple as some nice aged gruyere melting between and running down the sides of thick, crunchy slices of golden-brown brioche toast.
However, your version may be very different from mine. Perhaps there is crispy bacon? How about some sweet red bell pepper, or a couple of delicious figs? Make what you like! That's why grilled cheese always bring a big smile to everybody's face.
Want another easy light meal idea? Try Basil Pesto Pasta.
Grilled Cheese Sandwich
(Makes 2 Sandwiches - Serves 2)Ingredients:
Four Thick Slices of your favorite Bread, e.g. Brioche, Sourdough, Wheat, or even Challah.
Four Slices of your favorite Cheese (preferably at room temperature), e.g. Gruyere, Cheddar, Fontina, or even Mozzarella.
Two Tablespoons of Butter
Optional:
Sauteed Diced Red Onion
Charred Red Bell Pepper Slices (skin removed)
Baked Figs
Pan-fried Bacon
Slices of Ham
Basil Leaves & Tomato Slices (great with Mozzarella)
- Preheat oven at 375F (190C).
- To assemble one sandwich, place a slice of cheese on top of a slice of bread. If you are using any optional ingredients, divide the ingredients in half and place one portion over the cheese. Place another slice of cheese on top, then close the sandwich with a slice of bread. Assemble the second sandwich. Spread a tablespoon of butter evenly on both sides of both sandwiches.
- Heat a frying pan (cast iron if you have one) over medium high heat. Add a tablespoon of butter. When the butter starts to bubble, turn heat down to medium. Place sandwich in the pan, both if you have enough room. Cook for about 45 seconds.
- Use a spatula to check the color of the sandwich. If it's golden brown, turn over the sandwich. Cook the second side for about 45 seconds or until golden brown.
- Remove the sandwich and place it on a baking sheet. Repeat with the second sandwich if you didn't cook both together.
- Put the sandwiches into the preheated oven for about 3 or 4 minutes, or until the cheese is melted. They are ready for enjoyment. Eat them while they are warm!
