I love me some grilled cheese. Over time my grilled cheese sandwiches have transformed from white bread and Velveeta cheese wonders to a healthier, tastier version (not that the original wasn't good). I've just become a little more health conscious. I also discovered that whole ingredients taste better.
Here's my take on grilled cheese. Think of it as inspiration, rather than a recipe.
Let me first disclose that this grilled cheese isn't grilled. I know, that's false advertising, but I had to lead you in because, really, who wants to read about an oven-baked cheese sandwich. Sounds dry and tasteless. And it would be, if you used white bread and Velveeta.
The key to this delicious sandwich are the building blocks:
- Bread - buy or bake fresh made bread. It helps if the bread has some other flavor dimension. For example, for this sandwich, I used olive bread from the farmers market.
- Cheese - Use sharp cheddar. Grate the cheese instead of slicing it; this helps it melt faster.
- Sweet - Add something sweet, like slice pear or apple. You could also add cranberry relish or even strawberry jam.
- Add bite - Top with something leafy, like my favorite --arugula.
Assemble and bake at 375 until bread is toasted and cheese is melted.
This sandwich is the perfect combination of sweet and salty. What do you put on your grilled cheese?