Grilled Cheese Sandwich
Solid Basics
A friend asked me how to make tuna fish sandwiches the other day, and I was taken aback. Then another friend asked how to make deviled eggs, as she wanted to serve them for a backyard gathering. It got me wondering just how many people want to know the basics—a few trusted recipes worthy of repeating time and again. With this in mind, I’m sharing a few of my standards. Click for Deviled Eggs, Egg Salad Sandwiches, and Tuna Salad Sandwich recipes.
Grilled Cheese Sandwich
Buttery crunchy on the outside and silken gooey on the inside, does anything bring back childhood more than a grilled cheese sandwich? Thankfully, as an adult, you have cheese options far more palatable than American or mild cheddar. Sharp or aged cheddar is always good but try jazzing things up with other melting cheeses such as fontina, Gruyère, Gouda, Monterey jack, Taleggio, and countless others. I also like the addition of thin tomato slices for juiciness and thin red onion slices to cut the richness of the cheese.
It’s worth investing in a decent panini grill if you love grilled sandwiches. You can certainly use a cast iron pan or heavy skillet and place a plate on top of the sandwich to properly weigh it down so the cheese melts, but your results will not be as consistently delicious as with a panini grill.
Grilled Cheese Sandwich
Makes 1 sandwich
2 slices white, wheat, rye, or sourdough bread
2 tablespoons mayonnaise
1 tablespoon butter
1 teaspoon Dijon mustard
1 tomato, thinly sliced
2 thin slices red onion
3/4 cup grated cheese, any combination (I love a combo of Gruyère and medium Gouda)
Directions
Heat panini grill or heavy-duty skillet.
Spread half of the mayonnaise on each slice of bread. Turn one of the slices of bread over and spread Dijon over it. Top with a small amount of the cheese, then arrange tomato slices and onion slices. Top with the remainder of the cheese, trying to keep it a bit in from the edges.
Place the other slice of bread on top, with the mayonnaise side facing up. Carefully turn sandwich over and butter the top side of the bread. Having one side buttered and the other with mayonnaise creates a crunchy, crispy, flavorful top without the butter overwhelming the cheese.
Carefully place sandwich on the panini grill, close lid, and cook until cheese is oozing out the sides. If using a skillet, place in the pan and put a heavy plate or lid on top of the sandwich. After about 4 minutes, flip the sandwich over and grill until the cheese oozes. You need to pay attention and regulate heat so your sandwich doesn’t burn. Plate and let cool a few minutes to avoid burning your tongue before devouring.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
