Grilled Cheese Sandwich: Elegant and Ridiculously Simple

Gentle Readers: I’ve taken on mastering the art of making grilled cheese sandwiches. While the one in the picture is actually a grilled ham and cheese, I really prefer the plain ol’ plain old. The juxtaposition between the savory, melting cheese and the crunchy bread is to die for.

I kick it up a notch by using a hunk of French bread split in half. Butter the cut side and fry in olive oil. Grill it? Absolutely! Note: the outside of the loaf now becomes the inside of the sandwich. Don’t worry about the rounded surface. As soon as the bread starts to brown I put on a good layer of sliced Gruyere cheese (Yes, I’ve tried a gazillion other kinds of cheese and it’s Gruyere hands down). I like to put a lid on it for a bit to help melt the cheese but I have also tried pressing it with a bacon press and the difference is not that noticeable. Besides, when I get to this point I can’t wait to eat—forget any unnecessary steps. 

This is the best comfort food – fast! A glass of zin –or any luscious red– is perfect with it.

Author: Bonnie Larson Staiger

Winner 'Voices of the Plains and Prairies Poetry Award' by NDSU Press. My chapbook, 'Destiny Manifested' is scheduled for release Nov 4, 2018. Fascinated with the fusion of the written word on the printed page. On my blog, North Dakota Roots, I share poetry and observations about life.

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