Someone should build a monument to the grilled cheese sandwich.
Say what you will about burgers or hot dogs, I don’t think any other dish is as well loved as this one. We should preserve one in a time capsule and send it to another universe so whoever eventually gets it will know how good the food is here.
Anyone old kind of grilled cheese sandwich will do. The plain old classic works: cheddar or American cheese on white bread. But few would argue the merit of variations.
Like this one: caprese salad grilled cheese panini made with fresh mozzarella cheese, ripe red tomatoes, fragrant basil and fruity olive oil inside a crusty hunk of ciabatta, fried to a crisp in a little butter.
It’s the perfect light lunch or supper, weekend brunch dish. Excellent choice for Shavuot, the “cheese” holiday.
Caprese Salad Grilled Cheese
ciabatta bread (or 2 slices sourdough bread)
2 teaspoons olive oil
3-1/2 to 4 ounces fresh mozzarella cheese, sliced
3-4 slices fresh tomato
1 tablespoon chopped fresh basil
2 teaspoons butter
Cut the bread to make two sandwich size slices from the loaf. Brush or spoon one teaspoon olive oil on each bread slice. Place the cheese on one of the bread slices. Place the tomato slices on top of the cheese. Scatter the basil on top. Cover with the second bread slice. Melt half the butter in a saute pan over medium heat. When the butter has melted and looks foamy, place the sandwich in the pan. Weight down the sandwich (use a large pan with a saucepan or cans inside; or use a panini grill). Cook for 2-3 minutes or until the bottom slice of bread is crusty and brown. Lift the sandwich using a rigid spatula. Add the remaining butter to the pan. When the butter has melted and looks foamy, add the sandwich, uncooked side down. Replace the weights. Cook for another 3 minutes or until the bottom is crusty and brown and the cheese is melted.
Makes one sandwich
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