18 May Ultimate Grilled Cheese
If you gave me cheese and bread for breakfast, lunch and dinner, I am a happy girl. Few things give me such incredible happiness. Growing up one of the staples in the house was an Armenian flat bread called Lavash and Feta that we ate with nearly every meal. It was thought that the Feta would act as a palate cleanser throughout the meal. So naturally I believe a meal is not a proper meal without bread, and cheese. A meal that consists of only cheese and bread? Sounds perfect. Now here are the basics in making sure your grilled cheese is perfect every time. First of all, you need to start with your favorite melty cheese. For me it’s Gruyere. Then you need a great bread. I love to use a Rustic Sourdough loaf. And finally, some butter to slather on both sides of the bread before grilling. After you’ve assembled your sandwich, place it in the pan under a very low flame. Take your time with this, a lot of beautiful things are happening with the cheese and the crust of the bread. Flip the sandwich to make sure there has been even heat distribution and you’ve successfully created a golden crispy delicious crust on your bread, and that your cheese is gooey. That’s it! People tend to over think this whole grilled cheese thing by adding things that complicate this simple work of art, but I believe all you need is three ingredients, the best ingredients, and a little patience. And remember, Slow and Low!
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