Grilled Cheese Goodness

I tend to avoid bread and wheat products.  There are a few reasons but the biggest issue is that I feel much better when I don’t eat bread (slight gluten-intolerance). But every once in a while I get an intense craving – like I did this weekend.  I decided that the best way to satisfy my craving was with a grilled cheese sandwich.  While we’re add it I figured I’d toss in some of those Old Dutch Ripple potato chips (of the Ketchup chip fame) and Strub’s full-sour baby pickles.  Tasty stuff.

The thing about eating something that you rarely eat is that when you do eat it, you really really want it to be good.  I’m not talking about processed cheese sandwiched between two pieces of spongy white generic bread.

First you need good bread – whatever you like.  Sourdough, french, country – anything that’s good. You’ll need two pieces.  

Then butter.  It’s best if the butter has had a chance to come to room temperature and has softened slightly.  Necessary for even spreading.  Lightly spread the butter on to one side of each piece of bread.  Turn them over so that the buttered side is on a plate or cutting board.

Then the cheese.  Again - your choice.  A good cheddar is hard to beat.  But Gouda, Swiss, Brie – anything you like will do.  A thin layer needs to be arranged evenly on each piece of bread.

Cooking.  I like to use a non-stick pan for this.  Over low heat, the bread slices go into the frying pan, butter-side-down and cheese-side-up.  Then the important part – place a lid or aluminum foil over the pan so that the heat stays in.  This will enable the cheese to melt.  So we’ll end up with two pieces of bread, toasted on one side, gooey melted cheese on the other.

Watch the pan.  The bread will go from golden brown goodness to black scorched nastiness quickly. 

Once toasted and gooey, I transfer the bread to a plate and place a few slices of perfectly ripe tomato (better if home grown) and some sliced green onions (scallions) onto one side.  Top with the other piece so that the cool, crisp vegetable is sandwiched between the warm, soft cheese.

Enjoy!

(Of course, you can leave the tomato and onion out completely.  A great combination is brie with apple or pear slices and slivers of red onion.  Be creative – just use great ingredients!)