Grilled cheese sandwich
Ah, the grilled cheese sandwich. So simple but if prepared correctly can really blow your mind!
If you have seen the movie Chef with Jon Favreau, you will understand what I am talking about…
The bread, soaked in the butter all golden and crunchy, the cheese, melted and creamy, running like hot lava once the sandwich is cut in half. Just heaven :)
4 slices of bread made for toasting
80 g Cheddar cheese, cut in thin slices (can be mixed with Gruyere and Parmesan)
2 tbsp soft butter
Serves 2 people
1. Cover all the slices of bread evenly with butter, be generous.
2. Using a cast iron pan (or a griddle, if you have one) toast all the slices of bread (buttered side down) keeping an eye on them the whole time.
3. Place the slices of cheese on two of the four pieces of bread, while still cooking. Place the other two pieces of bread on top of the cheese and press down lightly, keep cooking. If the bread starts to brown too fast, turn down the heat. Patience is needed here- the bread needs to cook slowly so the cheese can melt and the toast not burn.
4. Turn the sandwiches over and keep cooking slowly, let the bread soak in the butter on the pan.
5. Keep turning the sandwiches over watching for them not to burn, but waiting for the cheese to melt completely.
6. Once golden brown and ready to be removed from pan, let the sandwiches rest for a few minutes. Cut in half with a sharp knife and serve with a few slices of fresh tomato sprinkled with basil or dill.
Recipe: Ārija Avota
Photo: Oto Avots
