Wednesday, March 16, 2011

8:40 -- The Perfect Grilled Cheese

You know you want one.
This post is inspired by my co-workers A and R and our extensive conversations about food.
Grilled cheese is the ultimate comfort food and to me, there's no wrong way to make it.
My tastes for this gooey delicious staple can range from the gourmet to the ghetto. Lately I've been pilfering the cheese bin at Whole Foods (trying to find a block under $20 a lb is a challenge that I'm up for) and toasting up the scrumptious combo of Irish Cheddar, Robusto and Prosciutto on Sourdough. Whether it's Gruyere on Rosemary-Garlic Focaccia or good ol' Cheddar and Bacon on White, I could seriously eat it every day.
If you're a loyal watcher of Top Chef All-Stars, I'm sure you remember Dale's Target Challenge victory where he used a clothes iron to melt the cheese on his winning creation. (Although he totally ripped off the idea from Mr. Mom)
I still remember the best-tasting grilled cheese sandwich ever. It was the night of my 30th birthday party and we were HUNGRY. My sister was visiting for the celebration and it was her idea to fulfill our late-night munchie cravings with grilled cheese sandwiches. We had some leftover American cheese to use from the pigs-in-a-blankets served at the party. Instead of bread, she sliced off the top of a Franco Sweet French roll. She buttered both the bread and the pan and toasted it to a greasy, gooey, golden-brown. It was pure cheesy nirvana. To this day, I still haven't been able to replicate it and I'm pretty sure it's the only thing my sister knows how to cook. I salute her because if the one thing you can make is perfection on a plate, why bother with anything else?
So to celebrate life (because hey, you're alive right?) why not grill yourself up your favorite bread and cheese combo? Tomorrow's St. Patty's Day so give it an Irish flair with some corned beef and Dubliner cheese. Or even Swiss on Rye. I'm including a how-to below, just in case you need a refresher.

Customizable Grilled Cheese

2 Slices of Thick-sliced Bread (any kind works)
4 Slices of Cheese (again, any kind works. Be creative!)
Meat, if you want
Vegetables, if you want
Butter (Better keep the whole stick handy)
Frying Pan with lid

Preheat the pan over medium-high eat. Melt a chunk of butter. Butter both sides of the bread and put cheese (and meat and/or vegetables) in-between. Place in pan and cover for 2 minutes (give or take) Flip over and cover again for another minute to 2. Neurotically check both sides to ensure you're not burning it. Remove from pan when golden-brown and the cheese is melted. Cut in half and enjoy!

No comments:

Post a Comment