Have you noticed the preponderance of ads on television for grilled cheese sandwiches at fast food restaurants? What was once a nouveau, trendy-style bistro menu item seen as a retro grilled cheese sandwich (made more upscale and upgraded by Panini grills and rustic breads) has now blossomed into a full blown movement toward kiddy comfort food (courtesy of Madison Avenue).
Who knew? Quite a few master chefs, as a matter of fact. Several years ago, the hot restaurants offered grilled cheese sandwiches on the menu right up there with Tomato Basil Bisque or Chicken Tortilla Soup.
Doesn’t everyone know how to make a grilled cheese sandwich? I thought so, yet here is my twist on the old favorite:
Matilda’s Grilled Cheese Sandwich
- Two slices bread (I like Dutch Dill Rye)
- Cheese of your choice (Try Swiss for a change)
- Soft butter or meltable grilling baste (such as mayonnaise)
- Salt & dill slices (prosciutto optional)
Spread one side of a bread slice with butter, and place the butter-side-down on the hot griddle. Wait 30 seconds, then turn the bread over and place cheese slices on top of now melted butter. This serves to accelerate the cheese melting process. Sprinkle cheese with a little salt. Top with second buttered slice and cook a few minutes until golden brown. Tuck some dill pickle slices into the melted cheese before serving.
The grilled cheese sandwich is so popular in America that April has been designated Grilled Cheese Month. In fact, the eighth Grilled Cheese Invitational (GCI), will be held in Los Angeles on April 24. It is a cook-off of sorts, with trophies awarded to the top grilled cheese sandwiches as named by the judges.
I bet that you have a favorite treatment for a grilled cheese sandwich in your family cookbook (or at least a recipe card in your recipe card box). If not, try the one above and let me know how you like it.