I freakin' love grilled cheese sandwiches. But really, who doesn't? It's probably one of the first sandwiches you ate as a child, save for perhaps peanut butter and jelly. I remember making my very first grilled cheese; carefully smearing margarine on the outsides of fresh and spongy white bread, laying a slice in a warm frying pan, while gently removing a bright orange square of processed Kraft (or in our case, the discount store brand) cheese over top, then crowning the glory with the second piece of buttered bread, and allowing the bottom to crisp into golden crunchy deliciousness. All the while keeping an eye on the critical flipping moment to make sure there was a nice crust and not just melted 'sog'.
On lazy nights, I still make this but use spongy whole wheat bread and real butter. Admittedly, there is still room in my fridge for processed single slice cheese including the discount brand...much to my six year old's delight. That said, one of the joys of cooking as an adult is to experiment with our favourites, which for me, includes many versions of the venerable grilled cheese. I thought I would share this ridiculously fantastic sandwich that we ate for Easter breakfast. I wish I could tell you it had a deep, meaningful connection to Easter but, alas, it's just a sandwich...a simple and tasty one at that!
Bread: I found this beauty at my local grocer -- a rosemary potato country loaf. It is as good as it sounds and slices easily into smaller bite sizes.
Butter: The real deal, unsalted. 'Nuff said.
Cheese: Oh yeah, baby. Smoked applewood cheddar. lf the moon is made out of cheese, I hope it's this stuff right here.
Turn the pan on medium high, and don't disturb the bread until the cheese starts to melt. Once these babies are golden on both sides, you'll know what to do...just like when you were a kid.