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Apr. 16th, 2004
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Apr. 16th, 2004 02:23 pmMy very first food-blog entry! I've been thinking of starting a food blog. Let's give it a try.
Many people like to make their grilled-cheese sandwiches with American so-called 'cheese.' I liked it as a kid, but once I had a grilled cheese sandwich with real cheddar, about 15 years ago, there was no going back.
For about the past 4 years, grilled cheese sandwiches have been an opportunity to experiment.
Try something like what I'm describing here, and decide for yourself.
To make a grilled cheese sandwich:
First, match your cheese to your bread. If you have white bread or light rye, I recommend Swiss cheese. If you have whole wheat bread or dark rye, try cheddar.
Slap a pat of butter into your skillet and warm it on your stovetop. Spread a thin layer of mustard on one slice of your bread. My preferred mustard is Beaver Hot Mustard, from Beaverton Foods, which happens to be made right down the street from where I live. Grind some fresh black pepper onto the bread, then add a thin slice of onion before topping with your cheese of choice. Drop it into the buttered skillet and push it around a bit to get it all buttery, then top with the other slice of bread. Toast over medium heat until it reaches your preferred shade of golden brown, then flip it and toast the other side (you may want to add a little more butter to the skillet.)
Serve with a sweet pickle and potato chips. Mmmm!
Many people like to make their grilled-cheese sandwiches with American so-called 'cheese.' I liked it as a kid, but once I had a grilled cheese sandwich with real cheddar, about 15 years ago, there was no going back.
For about the past 4 years, grilled cheese sandwiches have been an opportunity to experiment.
Try something like what I'm describing here, and decide for yourself.
To make a grilled cheese sandwich:
First, match your cheese to your bread. If you have white bread or light rye, I recommend Swiss cheese. If you have whole wheat bread or dark rye, try cheddar.
Slap a pat of butter into your skillet and warm it on your stovetop. Spread a thin layer of mustard on one slice of your bread. My preferred mustard is Beaver Hot Mustard, from Beaverton Foods, which happens to be made right down the street from where I live. Grind some fresh black pepper onto the bread, then add a thin slice of onion before topping with your cheese of choice. Drop it into the buttered skillet and push it around a bit to get it all buttery, then top with the other slice of bread. Toast over medium heat until it reaches your preferred shade of golden brown, then flip it and toast the other side (you may want to add a little more butter to the skillet.)
Serve with a sweet pickle and potato chips. Mmmm!