or Life-Preserver For the Dreaded Question, "What's for dinner?"
It's 5:30pm.
You're picking up your kids from school or daycare after a full day at work.
You're weary and the brain isn't firing on all cylinders, but you've got this.
You put on a strong front at pickup for other parents, teachers, etc, You load up the kids and the bags and the projects and buckle up. You've got this.
Then just as you pull away from the curb, a little voice asks "What's for dinner?" ...
Ugh. For a moment you think, "nothing. I have nothing. I don't 'got' this!"
That's where the humble grilled cheese comes to the rescue. I hesitate to refer to the following as a "recipe." After all - who searches for an Internet recipe when they want grilled cheese?! It's just 2 slices of bread, butter or margarine[cringe] + 2 slices of (usually) American cheese.
Still, here we are. On the web. And however you came to find my page, I'm here today to open your eyes to the wealth of possibilities probably waiting at home in the fridge and pantry - which, when handled skillfully can result in THIS ↓
By the time you're done, you'll have more than grilled cheese sandwiches. You'll have a simple, yet satisfying dinner. Now repeat after me, "I got this!"
Your List of Ingredients
Bread, two slices per person
Cheese, 2 slices or 1 oz of sliced block cheese (Munster and Provolone melt beautifully but carry little flavor; American, cheddar and Colby still melt well with a bit more flavor-punch so use these if you're keeping things simple.)
Protein (deli meat, leftover roast, chicken, pulled pork, etc)
Spreadable butter (or regular butter if you're in the habit of keeping it on the counter)
Optional: jam, salsa, chutney, fresh or dried herbs
Step 1: Let’s Get Started, or "Mise en place"
(a culinary term for everything in its place)
This is the first step to perfectly-cooked , elevated grilled cheese sandwiches. You're working with a hot skillet and a variety of textures, so you don't want your bottom bread slice burning while your in the fridge hunting down the cheese and just the right leftover meat.
So choose your bread (sourdough is great for this, but any bread sized for your fillings will work). Then prepare your cheese and meat and pull out any herbs you want to use, and a spread if you're being adventurous. Stage all of this enough for the servings you need.
Step 2: Preheat a skillet or griddle to medium-low.
While you're waiting on the skillet to heat up, butter one side of each slice of bread. Sprinkle with herbs if you wish. More on butter further on down.
If you're using a spread, carefully turn one slice for each sandwich butter-side down and spread your jam.
Step 3: Build sandwiches on the ready skillet.
Place once bread slice per sandwich butter-side down on skillet. If you've used a spread, put that one on skillet first. Then place your meat and then your cheese and lastly the second slice of bread butter-side up.
Step 4: Toast each side of all sandwiches.
Allow them to cook for 2-3 minutes before lifting a corner to check on color. You want your cheese to melt and your meat to heat up within the time it takes to brown each side of your sandwich so if it's browning too quickly, lower the heat. When the first side is done to your liking, place spatula under and use your other hand on the top edges to assist in turning them while keeping everything properly stacked. Once the last side is toasted (and hopefully your fillings are all melty and warm), transfer them whole to a serving plate.
Complete the meal simply by serving with fresh fruit and/or a salad. We always served our children (and ourselves) milk at dinner - but if we were having a cheese-heavy meal, it was an opportunity to allow our kids to choose something else like juice or water.
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For the pictured sandwiches, I used my currant hazelnut sourdough, munster cheese, turkey, apple butter, and fresh thyme sprinkled on the butter. Alternatively, you could make a compound butter to keep on hand in the fridge.
Let me hear about your "shop from your fridge/inner foodie grilled cheese sandwiches," worthy of pairing with a cool glass of white wine Please leave a comment, and follow @cedarfoxbaker on Instagram and Facebook.
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