The beginning.
A couple of soon-to-be grilled cheese sandwiches to accompany a mug of tomato soup and a fruit salad.
A slight variation on the standard bread slathered with mustard and topped with American "Cheese" (cheese food).
We tried some shredded extra sharp Vermont white cheddar on top of the American.
Not bad.
Sorry for the lack of later photos.
Appetites took precedence.
I don't have grilled anything these days. My griller is in the top half of the oven and takes forever to heat up. It's far quicker for me to put the cheese between two slices of bread, buttered on the outsides, then fry them. Sometimes I'll add ham between two layers of cheese.
ReplyDeleteOh same here. We do ours in a black iron pan on top of the stove. I think "grilled" cheese sandwich is a name that came to us from the old cafes and diners that had flat top grills that they did everything from hamburgers to bacon and eggs on.
DeleteI grill mine in a cast iron as well. I like cheddar with mozzarella.
ReplyDeleteGrilled cheese and tomato soup -- one of the all-time best food combinations!
ReplyDeleteOne of my favourites. I do mine in the old frying pan too and crush the bread as flat as I can.
ReplyDeleteThat looks yummy? Mustard? I'm a huge fan but have never had grilled cheese sandwiches that way.
ReplyDeleteThe first question mark was supposed to be an exclamation. I would adore everything about that sandwich!
ReplyDeleteGood comfort food.
ReplyDeleteI prefer Velveeta (a cheese-like product) with bacon and tomato in the middle.
ReplyDeleteThat sounds yummy! I haven't had a grilled cheese sandwich in years. Might have to put this on our menu planning for next week!
ReplyDeletebetty
Looks tasty. I used mayo for browning the outside, rather than butter. And my go-to filling on a grilled cheese is VELVEETA. Almost a cheese...
ReplyDelete