I always have been a fan of grilled cheese. As a child, my preference was simple- white bread, American cheese, and butter for grilling. As I developed a broader palate, I realized that there were tasty grilled cheese sandwiches that could be made with other ingredients. Cheddar cheese provides a nice bite; fontina and mozzarella both have gooey-ness; swiss cheese adds a nutty flavor. Never mind that different types of bread could offer varying flavors and textures. And, of course, the addition of other ingredients, such as tomato slices or wilted baby spinach, can make a grilled cheese multi-dimensional.
With a recent weekend evening alone, I knew that I wanted some sort of dinner that felt like a yummy treat but that didn’t take a lot of time to make. While I enjoy cooking, spending a long time on a dish just for me feels silly. As I considered my quick yet tasty options, the idea of a grilled cheese sandwich came to mind. Even better than a grilled cheese would be an open-faced grilled cheese, which would give me the buttery, crispy exterior of a grilled sandwich but have only one piece of bread. Why is only one piece of bread key? Because then I would have the appetite to enjoy more than one serving of gooey cheesiness!
You would have thought that I was planning the menu for a five-course dinner. I began considering what cheese would offer the most flavor and also the most gooey-ness. I then debated whether I wanted the cheese to shine on its own or to share the spotlight with an additional ingredient. Finally, there was the decision of what bread to use. However, when the final product was finished, this was a sandwich worthy of being the centerpiece in a five-course meal. At least to my mind. It was a truly delicious sandwich.
Although the next time I’m craving a grilled cheese, it may need a new combination of ingredients to make it the best grilled cheese. For that day.
- 2 slices hearty white bread
- 1/2 tomato, sliced thin
- 2 oz. shredded mozzarella
- 2 oz. sliced provolone
- softened butter
- Heat frying pan over medium heat. Preheat broiler in toaster oven or regular oven.
- Spread butter on one side of each piece of bread. Place bread in frying pan, butter side down.
- Top each slice of bread with half of the tomato slices. Follow with shredded mozzarella and sliced provolone.
- Cook for 1-2 minutes or until bread is golden brown.
- Transfer sandwiches to baking sheet and place under broiler for 1-2 minutes or until cheese is melted.
- Eat immediately.