Grilled Cheese

20 Jun

Okay, I know that everyone who knows how to cook knows how to make a grilled cheese sandwich. Its pretty simple. But I obsessed about them for a few days because I had a very particular desire to eat the perfect grilled cheese. What I was looking for was a beautifully browned exterior, with bits of burnt cheese gilding the bread, and a melted gooey interior. Ultimate satisfaction. Makes one but you can have more if you want!

  • 2 slices bread (your choice, but somehow junky white supermarket bread goes well here – as would a good challah bread)
  • Cheddar cheese (I used a cheddar that was soaked in red wine – unbelievable. Any good mature cheddar will do though)
  • Parmesan
  • Soft butter
  • Salt and pepper

Make your sandwich first: Layer thin slices of cheddar and parmesan, and season lightly with salt and pepper.

Once the sandwich has been made, use the tip of a sharp knife to make at least 7 gashes in the sandwich on each side.

Butter one side of the sandwich, and place, buttered side down, on a non stick pan. Over low heat, allow the sandwich to fry, slowly. What will happen is that a golden crust will form, and the cheese will start oozing out of the gashes, and burn slightly. This is why you need a non stick pan!

Once the sandwich has been cooked sufficiently that the cheese is mostly melted through (about 5 – 7 minutes on low), add a tiny bit of butter to the second side and flip. The cheese should start immediately oozing out of the gashes on that side, and even out of the edges of the sandwich. You want this! As the cheese burns and adheres to the bread, you get the ultimate crunchy slightly burnt, sticky gooey sandwich of your dreams.

Once the sandwich has been cooked to your liking, take the pan off the heat, and place on serving plate. Cut in half diagonally, and wait a few minutes (if you can) before you eat!

Serve with a side salad of small tomatoes, diced, and mixed with a drop of balsamico, olive oil and salt and pepper. Simple, warming and delicious.

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