The Humble Grilled Cheese Makes For A Perfect Fall Comfort Meal
What’s not to love about savory, melted cheese, sandwiched between two slices of fried bread? Probably the most versatile sandwich in the world, the humble grilled cheese with basic cheddar on white is just as welcome on a chilly, fall evening, as a more grown-up version of the hearty sandwich with added embellishments. Served with a steaming bowl of tomato soup (for dipping of course, hearkening back to the childhood favorite) this quick and easy combo is transformed into the ultimate comfort meal. Serve with a small salad for a perfect mid-week dinner.
Although recipes and strong opinions abound online, the only real trick to the perfect grilled cheese is to have the heat high enough for the bread to brown, but low enough to melt the cheese before the bread burns. Some people like using mayonnaise instead of butter for easier browning. Try this basic, but robust recipe for a tasty grilled cheese sandwich using Gruyere for it’s nutty flavor and perfect melting potential, or build your own culinary creation with interesting additions. Experiment with different cheese combinations using creamy goat, Havarti, jack, fresh mozzarella and others. This is one fun sandwich you can customize in a whatever way will tantalize your taste buds.
2 slices multigrain seeded bread
2 tbsp. melted unsalted butter, or 1 tbsp. mayonnaise
Sliced Gruyere cheese, about 3 oz. at room temperature
Thinly sliced, sharp orange cheddar, about 3 oz. at room temperature
Brush the melted butter or mayonnaise evenly on the “outsides” of the bread. Place the buttered side down in a frying pan over medium low heat. Place the Gruyere on the “inside” slice of bread and add the cheddar. Add the top piece of bread with butter or mayonnaise side up for about 3-5 minutes, watching that the bread doesn’t burn. When the bottom is golden brown, flip it with a spatula so the other side cooks until it’s golden brown, another 3-5 minutes. Remove the sandwich to a clean cutting board and let rest for a minute or two. Slice diagonally and serve with tomato soup.
Sliced, seeded pepperoncini (water removed)