The iconic grilled cheese.
“When trying to find the words to tell her how much I loved her, I stumbled across the ingredients for grilled cheese sandwiches”| Jarod Kintz, This Book Has No Title
Brilliant in its simplicity, grilled cheese is the absolute all time classic. Originated in the US, this salty, buttery, gooey sandwich defines the essence of comfort food since it combines three of the most popular and loved ingredients: bread, butter and cheese.
Crisp, golden-brown slice of bread with a little heaven inside made of soft, melted cheese*. The undeniable star of this iconic sandwich is cheese, yet there is more than enough room for other ingredients to compliment it, but none may overwhelm it. Grilled cheese, served strictly hot all the way through, is the ultimate chameleon as it can be a magnificent breakfast dish, the perfect midnight snack or even the ideal soup-dipper.
*traditionally the preferable cheese is cheddar, but, in the more adult version of it, you can use a bunch of other cheeses such as gruyère
*Grilled cheese trivia:
According to Wikipedia, cooked bread and cheese was a very popular food across the world in many countries since the ancient times. In the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available. The so-called cheese dream became popular in the United States of America during the Great Depression.
30-60 gr. of grated cheddar (depending on size of bread)
At first, heat a nonstick skillet over medium-low heat. Then, thinly spread one side of each bread slice with butter. Spread the other side of each slice with mayonnaise and place the bread, mayonnaise-side-down, in the skillet. Divide the cheese evenly on top of the buttered slices. The next step is crucial since the key element of a proper grilled cheese is the grilling. You must adjust the heat so the bread sizzles gently. When the cheese is about halfway melted, use a spatula to flip one slice over on top of the other, and press lightly to melt. The rest of it is quite simple. All you have to do is to keep turning the sandwich, pressing gently, until the sandwich is compact, both sides have a golden-brown crust and the cheese is melted.
Good luck and bon appetite.
** Recipe via The New York Times
Last photo by Rikki Snyder