As an adult, I still think of grilled cheese as a comfort food but I’ve expanded my horizons. I prefer a grilled cheese with a little more personality. Call me a food snob, but I no longer eat American cheese and white bread is as rarity in our home. Instead, we’ve started to create Grilled Cheese Sandwiches that my childhood-self would not have touched with a ten-foot pole.
First, the Cheese
First, we choose the cheese – a good quality cheese that melts would work well so anything you find pre-sliced in the deli section of the store qualifies, even American cheese if that’s what you enjoy. But don’t limit yourself. You can also slice brie or camembert (keep the white rind on, it is edible). My favorite for the Not Your Average Grilled Cheese is a creamy, pale Italian cheese often used for fondues, fontina. And fresh mozzarella melts to perfection. Moreover, a smoked mozzarella adds a meaty touch without adding any meat.
Next, The Protein
That said, if you want to add a protein, feel free. My kids love bacon, precooked. Ham is also a nice addition. But how about seafood? Baby shrimp, especially Oregon pink shrimp, is delectable. Crab, left over flaky fish, all of it is okay as long as you like the flavor combination you are building. I haven’t yet tried Tempeh but why not?
Or Better Yet, The Vegetables
You could ditch the meat and replace it with a grilled vegetable or splurge and do both. Our favorite veggies are mushrooms but zucchini, peppers, or eggplant make great grilled addition. Don’t have time to grill? Check out your refrigerator for left over vegetables – steamed broccoli, sautéed asparagus, roasted carrots and parsnips, cooked greens? All are game. You are only limited by your imagination.
How To Make An Excellent Grilled Cheese Sandwich
So, break out your griddle or favorite sauté pan. Grill your vegetables and meats you want warmed up, then remove them from the griddle. Turn to medium-low heat if it isn’t already there. Grab a couple of slices of great bread… don’t skimp here. The better the bread, the better the final sandwich. A hearty peasant loaf with air pockets in the loaf makes for some pleasant surprises as the cheese fills the holes and browns along side the bread. Yum!
Then butter both slices of bread on one side. (I’ll tell you a secret; we save bacon fat and I sometimes replace the butter with a thin layer of it.) (Secret number two; If you want to be French or Italian for the weekend, brush your bread with olive oil.) Lay a slice of bread butter-side down on the griddle, lay your cheese, protein, and veg, then the second slice of bread buttered side up. Cook until the bread is well browned then flip. Cook until the second side is browned. The cheese should be melted and will help hold the sandwich together.
Cut in half, serve, and enjoy! Remember the napkins.
This article was originally published in April 2018. It has been edited for grammar and reformatted.
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