There are very few things that every time I try to cook result in complete failure: a simple grilled cheese is at the top of that list. I’m not sure what it is about having two slices of bread and one slice of cheese that becomes so intimidating for me, but I either somehow melt the cheese into the bread so there’s no visible cheese remaining, burn the outside of the bread until it’s inedible, or a combination of the two. Luckily, Josh is a grilled cheese master – carefully and lovingly flipping the sandwich to perfection.
Good news is that if you make the sandwich at all more complicated, say add some veggie bacon or a slice of tomato, and I’m back on top. Bonus points if I make it on a waffle iron (if you’ve never made a grilled cheese on a cheap, regular waffled iron go do it NOW!! I’ll be here when you get back).
I’m one of those weirdos that has liked onions and mushroom for as long as I can remember. I was craving a big pile of both the other day and thought that wasn’t a socially acceptable dinner, so I slapped it on a grilled cheese and had the most delectable sandwich I’ve had in a long time! Feel free to play around with the bread and cheese choices. I thought rye bread would be amazing too, but then I would’ve been too tempted to smother it in thousand island dressing, Reuben style.
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