It never occurred to me to put my special recipe to make a grilled cheese sandwich for my children, when they were young, and for my grandchildren now, on this blog. My grandchildren love my grilled cheese sandwiches but I really thought it was not so unusual how I made them.
Then, on the New York Times on line, March 12, 2015, there was a special video in the Food section, “How To Make A Grilled Cheese Sandwich Without A Recipe. ” I have to admit I had the sound on mute and never listened to the dialogue between the two women making two grilled cheese sandwiches without a recipe. Grandpa was asleep next to me. Reading the New York Times on line right before bedtime helps me fall asleep. I bet the New York Times might not like that bit of trivia.
Yes, the two women were using some special white hard cheese that looked like cheddar that they graded, not deli sliced Land O Lakes yellow American, the right blend of saltiness and good taste, perfect for grandchildren. I tried more expensive and supposedly better quality Boars Head recently which the grandchildren said was too “spicy,” if American cheese can be spicy.
Yes, the two women were using some fancy whole bread that looked like a delicious cross between rye with a crispy crust and sourdough. They actually hand cut the bread to their desired thickness. I use Pepperidge Farm whole wheat. The cutting I do is taking the crusts off, of course. Grandchildren hate crusts. When I am not watching my weight, which is not very often, I make the grilled cheese with the crusts on and eat the delicious buttery cheesy crusts I cut off after the sandwich is done. Okay, sometimes when I am watching my weight I still make the grilled cheese with the buttery cheesy crusts on. Grandchildren are just fattening.
Then, my eyes opened wide. They buttered one side of each slice. Thickly buttered, like I do. They heated a frying pan, theirs a cast iron skillet, mine just non stick surface, and put one slice buttered side face down, put the cheese on top of the dry side of the bread which is face up, covered with the other slice, buttered side on the outside. Just like I do! When one side was deliciously buttery brown, they took a spatula and now butter side down again, buttery browned the other side. Just like I do.
They then put the skillet in the oven, I know not why. My I pad was on mute. It would never work to do so in my household with my grandchildren. First, they would already be asking if the delicious buttery brown grilled cheese was ready yet. Second, they are annoyed enough already that it is too hot to eat immediately.
Well, here you have it. Gourmet grilled cheese that is too fattening for us grandmas to eat or buttery brown grilled Land O Lakes American cheese on Pepperidge Farm whole wheat bread without crusts just the way grandchildren love it, also too fattening for us grandmas to eat.
Joy,
Mema
Comments