Everybody loves grilled cheese. At least everybody I know. Okay, maybe not vegans but even they’ll tell you that they’ll grub one of those grilled soy cheeses, guaranteed. Point is, as a kid my Mom always made a basic grilled cheese – sourdough with two slices american cheese toasted and served. And that was fine. Simple, easy and good. Especially with soup. At a certain point, I developed a friendship with a school chum that had a live-in maid (?!?!) named Elvia that made the most excellent, amazing grilled cheese sandwiches I’d ever tasted. Buttery, crisp, gooey – they were mind-boggling, despite their near identical ingredient makeup as my mom’s. The difference? Butter. And fried. So when TW asked for a grilled cheese the other day, I decided to try to elevate this simplistic dish while still staying true to the Elvia sandwich I so fondly recall. This is the recipe that follows.
And yes, it’s awesome.
- 1/4 stick butter
- 2 slices, wheat bread (firmer than white, stands up to frying better)
- 3-4 slices, tomato
- 1 jalapeño, sliced into rounds
- 2 thin slices, cheddar cheese
- swiss cheese, slice or shredded
- parmesan cheese, thinly sliced from rind
- any other meltable cheese of your choosing, I used beemster vlaskaas (creamy, sweet)
- heat large skillet to medium-high
- butter one side of each piece of toast, add remaining butter to skillet and heat until melted but not browned
- fry one slice of bread for one minute, add cheddar cheese
- fry for another minute, add swiss cheese
- fry for one more minute, add remaining cheeses and top with second slice of bread, butter side up
- flip sandwich and fry for three minutes
- remove from pan when crispy brown, cut diagonally and serve with soup, avocado, chips, ranch dressing. . .anything you desire!