Wingin’ It Wednesday: Experiments in Grilled Cheese

Grilled Cheese 13

I’m trying to change up the way that I make food that I know is crappy for me. I figure if I make it well, with conscious effort to be precise, then it somehow makes it less crappy. Early on in our relationship, the Pie schooled me on the correct way to make a grilled cheese sandwich, and today I’m going to start playing with it to see if I can’t jazz it up a little bit. Today I’m going to add some tomatoes to the mix. Because tomato/cheese sandwiches are a favourite of mine.

Grilled Cheese 1

So we start with our bread. The Pie prefers a solid white Texas toast or thick-sliced sandwich bread to be his base. Everyone has their own preferences of course, but I do like how light and crispy white bread gets when you grill it, and it’s pretty much the only time we eat white bread so we figure that’s okay. Next, sparingly cover one side of each slice of your bread with margarine. This is the only time (aside from making those margarine cookies) that we use oleo in the house. Normally it’s butter, but we find the butter tends to burn too quickly in this particular case.

Grilled Cheese 2

Make sure to go right to the edges with your margarine. And don’t add too much – this is already a grease pile of a snack so you don’t want to overdo it. This is also why you don’t put margarine on BOTH sides of the bread. That’s too much.

Grilled Cheese 3

Now you can plop one of the slices of bread, spread-side down, on your warm griddle (medium heat is best), and add your cheese slices. We like to use high quality old Canadian cheddar. Because really it’s the best.

Grilled Cheese 4

I also had some cheese curds in the fridge so I added those as an experiment.

Grilled Cheese 5

Then I added on my slices of tomato. I think it helps if your tomato is at room temperature so it doesn’t interfere with the melting of the cheese.

Grilled Cheese 6

Then my second slice of bread and more cheese. I need the cheese on the second slice to melt enough to stay in place when I flip it down over the tomatoes.

Grilled Cheese 7

Of course when I flipped all the cheese curds fell out into the pan. But then I got some warm fried cheese curds, which were great. Like mini haloumi.

Grilled Cheese 8

And now you cook it long enough for everything inside to get gooey. Some people like their cheese only lightly grilled.

Grilled Cheese 9

Others, like myself, prefer a tougher exterior.

Grilled Cheese 10

Serve with a glass of milk and some pickles on the side. Always. How do you do YOUR grilled cheese? Next time, I’m going to try avocados!

Grilled Cheese 11

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

5 thoughts on “Wingin’ It Wednesday: Experiments in Grilled Cheese”

  1. Yum! This looks delicious! I tend to add almost everything to my grilled cheese hahaha my favorite combo is actually pumpkin butter and sliced apples! strangely enough I’ve never tried avocados! Sounds like an adventure! Let know if it turns out just as good as the tomatoes!

    Like

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