There is nothing so wonderful as a well-made grilled-cheese sandwich on a cold, dark, rainy day; where the cheese is melted to a puddle on good toasted bread; dry and crisp, not greasy; not white in some spots and dark in others; the way my mother made them: crunchy, bendy, buttery, melty; simple, plain perfection. Here’s how it’s done. ♥
First off, I don’t butter the inside of the bread at all; there’s enough oil in the cheese to take care of the inside of the sandwich; I only butter the outsides. Just lay out two pieces of healthy whole-grain bread (sourdough also makes a wonderful grilled cheese). Cover one piece of bread with slices of good cheddar cheese.
Then cover the cheese with the other slice of bread, and butter the top with soft real butter.
Then melt a pat of butter over medium-high heat in a skillet.
Put the unbuttered side of the sandwich down, and cover the pan; reduce the heat to medium low. In a few minutes, take off the lid, and press down hard on the sandwich with a spatula. This spatula-pressing is the secret to a tight well-made sandwich. Cover again and keep cooking until . . .
. . . it’s evenly toasted; turn it over, press down on it hard with the spatula, and cover the pan again.
Cook until it’s perfect, when the melty goodness begins to leak out of the middle, the edges are crunchy and a buttery-brown toasted color. Scoop it out of the pan and put it on a serving plate and cut it in half. This is a deeeeelicious grilled cheese sandwich.
With a cup of soup, grilled cheese’s make a cozy dinner by the fireplace, or take it to the TV for lunch; turn on a wonderful old movie, like The Bishop’s Wife with Cary Grant, Loretta Young, and David Niven; put your feet up.
Then take a nap. ♥ Happy rainy day girlfriends!