It’s a rainy day here in California. Not too cold, but wet and rainy none the less.
On rainy days when we were kids, lunch often times consisted of a bowl of Campbell’s Tomato Soup and a Grilled Cheese Sandwich. When we were kids, Grilled Cheese Sandwiches were made from slices of Velveeta cheese and Wonder bread. The one in the photo above is made with shredded sharp cheddar and whole wheat bread.
My Mom used to make Grilled Cheese with the flat sides of the waffle iron, a device that has today morphed into something specific, an electronic gadget called a Panini Press. The sandwich in the photo above was made on a cast iron griddle.
The tricks to making a perfectly yummy Grilled Cheese Sandwich are:
Use a medium heat under the griddle.
Butter both of the outsides of the bread with real butter.
Lay the first side of the sandwich, buttered side down, on the warm griddle.
Spread the shredded, or lay the sliced cheese, evenly over the face of the bread.
Put the top slice on, making sure to remember that the butter side goes out, ie: facing you as you are looking at it.
Press down with a spatula.
Cover with a lid. Any lid will do, as long as it completely covers the sandwich and holds in heat.
When the bottom slice of bread has turned a golden brown, flip and repeat.
When both sides of the sandwich are golden brown, and the cheese has melted, slice in half, serve on a plate, and enjoy!
Tips for making an Adult Grilled Cheese:
Make these sandwiches with breads and cheeses that you like. Experimenting with different combinations of both breads and cheeses is a fun and good thing to do and puts a new spin on the definition of a Grilled Cheese Sandwich!
Add a nice slice of heirloom tomato. Lay down half of the cheese, then the slice/s of tomato, then the other half of the cheese.
Add some thinly sliced turkey, chicken, or ham.