Monday, January 23, 2017
Recipe Box: My Grilled Cheese
There are certain foods that people can get very defensive and opinionated about. One such food item I am sharing today—grilled cheese. It is the classic sidekick of soups of all varieties and itself can come in a few different forms. I read an article a few years ago asserting that buttered white bread and two slices of American cheese was the true formula resulting in the perfect cheesy sammy (excuse me while I channel my inner Rachael Ray!)
I have my own opinions on the matter. Since I have been such an active grilled cheese consumer from youth to adulthood midnight snacking, I feel I have room to speak. I am not a white bread eater and when it comes to American cheese, I have to admit that I am a hater. Sorry...you can't tell me that it is the yummiest cheese in the case.
Recently, I was lazily constructing a soup and grilled cheese lunch and through slight alterations discovered my new favorite way to eat this timeless sandwich:
- Na'an (wheat preferred)
- 2 slices of pepper jack cheese
- butter melted in the skillet
Still simple, yet different enough to be a little exciting. Note: It may be sad that right now this feels like the most daredevil move of my life. I broke some na'an into pieces sized to my desired portion and to accommodate the cheese slices. Melt butter down in the skillet; I feel weird spreading it directly on the na'an. Then proceed as normal. Enjoy!
How do you take your grilled cheese?