Grilled Cheese Sandwich (An Homage)
The stock market goes up and down; fashion trends are in and out; friends come and go, and the weather is always a bit iffy, but I can always count on a grilled cheese sandwich. Their crispy, crunchy, buttery, salty, cheesy, gooey goodness is always sheer ecstasy, and I get weak in the knees just thinking about them.
When an overwhelming desire for comfort food hits me, I’ll use whatever bread and cheese I have in the house, fire up the griddle, and go to work. At the same time I’m grilling the sandwich, I’m frying an egg to place on top. I love the runny yolk mixing with the sandwich. As a result, I’ll eat it with a knife and fork.
When I have a bit more time for preparation, I use pumpernickel bread slathered with mayonnaise (on the outside instead of butter), two layers of Swiss cheese with bread-and-butter pickles layered in between, a poached egg on top, and then I cover that with hollandaise sauce. I call it Eggs Benegrilledcheesesandwich, and man-oh-man-oh-man-oh-man is it good!
In my lifetime I’ve probably eaten thousands of grilled cheese sandwiches, and I’ve yet to have a bad one. Some were just better than others.
Grilled Cheese Sandwiches (An Homage)
SeveralCheese slices (your favorite)
Enter Target Time _______________
Time: __________ (15 minutes prior to target time)
Heat a griddle.
Butter inside surfaces of bread with butter and outside surfaces with mayo.
Assemble sandwich and place on a 350 degree griddle.
Brown on each side.
Remove from griddle. Let rest for a bit, and then slice in half.
Be prepared to be amazed by its great taste.
Great with soup, or by itself with a few chips.