


There are a couple of secrets to making a great grilled cheese. One, don't turn the stove on high as you will be more likely to burn the bread than melt the cheese. Impatience won't score you any points in grilled cheese heaven. The other tip is to use good sturdy bread and soft butter. I'm a fan of using something heavy and dark (like rye or whole wheat), but using soft butter is essential because even dense bread can tear when you smear on the butter.
So what makes your grilled cheese pop? Do you use raisin bread instead of white? Pesto, goat cheese & sundried tomatoes? Tell me your grilled cheese secrets!
Grilled Cheese with Tomato & Onion
4 slices of bread
soft butter or margerine
1 small tomato, thinly sliced
1/2 red onion, thinly sliced
sharp old cheddar, thinly sliced
pepper
Butter one side of all the bread slices. Fit 2 slices butter side down into a warm skillet. Heat should be set at medium (or a bit lower - so you don't end up with burnt toast and unmelted cheese). Add the cheese, then the tomato and then the onion. Sprinkle with freshly ground pepper. Top with another cheese slice and then top with the remaining bread (again, butter side up). Press each sandwich down with a spatula. Flip when bottom bread is toasty. Press sandwich again. When both sandwiches are crispy and golden and the cheese has melted it's ready to eat. Serves 2.
5 comments:
My grilled cheese tip is that I grate the cheese- it melts more evenly. cheers!
Cheddar, feta, and tomato! Any time I think of it, my mouth automatically waters.
mmm - these are sounding delish! i think i'm hungry! i've always been a regular marble cheddar cheese dipped in ketchup kind of grilled cheeser.
I love to play with Grilled cheese.
1-add fresh basil after you grill
2-add cooked bacon
3-tomato and arugala (totally awesome)
4-grate several kinds of cheese together, mix and grill on rosemary potato bread. I am straving now.
Grilled cheese sandwiches used to be my Saturday morning breakfast for a very long time. There were many torn bread slices as a result of using cold butter to spread on the bread. I normally use mozzarella cheese because I like the stringy melted cheese, a side of baby dills and some ketchup for dipping. Once at a diner, I had a grilled cheese sandwich with fresh basil in the melted cheese. It seriously rocked! Your mention of raisin bread grilled cheese sounds very appealing, as well as your use chutney as a spread!!
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