Good morning gentlemen and ladies,
Let me talk to you about adjectives – Divine. Sumptuous. Ecstatic. Happiness. Triple rainbows. Wow.
These are the words that should be used to describe grilled cheese. There’s just something comforting about biting on a crunchy slice of bread filled with gooey cheddar and mozzarella cheese. The first bite will definitely give you burning your tongue sensation because you were impatient and could not wait for it to cool down. The next bite – divine. You’ve let the cheese cool down to manageable levels, and you’ve gone through the crust in the first bite so this has got more cheese in it. You’ll have to take another bite, and another, and another and another… until all of it is gone. You didn’t think it would end, but like all good things, this too, will have to come to an end. Just like a good book, you don’t want it to end, but you just can’t put it down. The good news is, grilled cheese is EASY to make, you can make this on your free time while you’re watching your favorite telenovela. Heck, you can make 4 of these during those 10-minute commercial breaks.
Here’s a simple recipe for a quick grilled cheese sandwich. It’s highly customizable according to your needs.
- 2 slices of bread (white unhealthy bread is best)
- slices of your favorite cheese (mozzarella for that signature pulled cheese effect)
- 1 tbsp butter
- Optional: meat, veggies, any other fillings
- Heat up your pan on low heat, put in your butter and let it melt.
- Once the butter is melted, put in one slice of bread and spread it around to coat it with the melted butter. At this point, you can top if off with your cheese and extra toppings on the unbuttered side.
- Place the other slice of toast on top of the mountain of cheese and toppings. Let it cook for a bit ensuring that you move the bread around the pan occasionally so it won’t burn.
- After about 5 minutes, flip the sandwich over so the buttered side will be on top. Let it cook again for about 5 minutes or until you get the desired doneness.
- Take it out of the pan, serve on a plate and slice diagonally for maximum effect.
- You can vary your choice of bread for this. I heard that using sourdough is the best but you can try any kind of bread you like. I use whole wheat bread.
- For the cheese, it’s best to go with cheese with a low melting point so you get that gooey texture of the cheese without having to wait too long. I usually use mozzarella and cheddar. If you’re looking to use locally processed cheese, I find that the Kraft cheddar also works best.
- Make sure you cook this on low to get that crispy outer shell. Be patient! Patience is key for this. It’s worth it.
There’s a lot of things you can change about in this recipe so feel free to experiment. I’m happy with my ordinary grilled cheese.
Share your recipe in the comments!