Grilled cheese sandwiches are an unavoidable part of learning to feed yourself. Many were the late nights and early mornings of my younger years fueled by a grilled cheese. Sometimes, the only thing between my head and the floor was a quick and easy, toasty GCS.
They don’t require much in the way of ingredients; any kind of bread or cheese will do and if you’re out of butter, you can saute the sandwiches in a little oil. They don’t require much coordination, either, provided your cheese is pre-sliced. They’re ready in a snap, provided you remember to turn the stove on. They’re really hard to fuck up, provided you remember to turn the stove off. All in all, a great invention worthy of praise from the lowliest drunks to the laziest tweens.
Here’s some ideas for fancifying the classic grilled cheese in those rare moments when hunger and clarity of thought coincide.
- For each sandwich, you need:
- 2 slices of bread
- 1 ounce of cheese
- 2 teaspoons soft butter
- For a Margherita Use: tomato slices, fresh basil, mozzarella cheese, minced garlic
- For Apples ‘n’ Chedd Use: sliced apples, sharp cheddar cheese
- Butter one slice of bread with 1 teaspoon butter and lay, butter side down, in a skillet.
- Slice the cheese thinly and lay half the cheese on the bread in the skillet.
- Top that with the other filling ingredients.
- Top the filling with the rest of the cheese slices.
- Butter the second piece of bread and lay it on top, butter side up. (For the Margherita, spread the minced garlic on top of the butter)
- Turn the heat to medium and cook for about 2-3 minutes, or until the cheese has softened and the bread is toasted.
- Carefully turn the sandwich and cook another 1-2 minutes.
- Let cool slightly before cutting in half.
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