Grilled Cheese Sandwich
April 12: National Grilled Cheese Sandwich Day
There are days when we are too busy/tired/lazy to cook or too cheap/indecisive/moody to eat out anywhere. That’s when Highlander resorts to making one of his favorite comfort foods—a grilled cheese sandwich—because of the simplicity of the ingredients (bread, cheese and butter or margarine) and the ease of cooking. Adding luncheon meats, savory spreads and vegetable fillings; using artisan breads and imported cheeses; and slicing off the crusts or making special shapes with cookie cutters on the sandwich can enhance this basic recipe. But Highlander is content with the classic, especially for today’s blog post in observance of National Grilled Cheese Month and National Grilled Cheese Sandwich Day.
- 1 slice of cheese
- 2 slices of bread
- butter or margarine
Below are two different methods (none of them using an actual “grill”) that we typically follow to prepare a grilled cheese sandwich. The first example was made with wheat bread and Swiss cheese and the second was made with white bread and American cheese.
Toaster method: Toast both slices of bread. While still hot, butter one side of each bread slice. Put the cheese in between the bread slices. If necessary, microwave for a few seconds until the cheese is melted.
Stove top method: Butter both slices of bread on one side each. Preheat a pan on the stove top to medium high heat. Place one slice of bread in the pan with the buttered side down. Put the cheese on top of the bread. Then place the other slice of bread on top of the cheese with the buttered side up. Cook until the bottom bread slice is browned, then flip the sandwich over and repeat.