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Grilled Cheese

Seems basic, but most people cook it too fast, and end up with burnt bread and un-melted cheese. It takes a bit of patience to get the perfectly toasted crispy buttery bread filled with oooey gooey melty cheese.

Sure you can dress it up with bacon, ham, pickles or any number of things but there is something of pure innocent glory in a grilled cheese. Paired with soup or salad it is perfection.

Start with two slices of sourdough bread, you want them to be the same size and shape. Match them up face to face so all the curvatures align. Butter the outsides of the bread.
Place on slice butter side down in a cold pan.
Trim the cheese so it fits just inside the perimeter of the bread. Slowly bring the heat up.
Top with the second slice of bread butter side out.
Flip the sandwich. Yes, that is under done. We not done yet. We will flip the sandwich several times. Slowly toasting, and melting. Melting and toasting.
Now that’s toasty.
Gooey cheesy.
Oooey gooey cheesy goodness. The slaw cuts the fattiness.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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