Wingin’ It Wednesday: Experiments in Grilled Cheese

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.

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.

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.

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.

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

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.

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.

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.

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

Others, like myself, prefer a tougher exterior.

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!