Monday, February 22, 2010

The Perfect Grilled Cheese Sandwich

Omg it is really snowing like crazy. This morning when I opened the door for His Royal Highness Majesty (Pheonix) I was totally shocked. I mean, I knew snow was in the forecast but whoah! We got a good 8 inches last night and it is not ceasing! I can't see the yonder hill; nothing but a wall of white. That is another of my high tech detection systems.

Digression. Yesterday it went from snow to sun to snow to sun every 20 or 30 minutes! It was weird! Blue skies to white wall. The snow didn't stick though, it was too warm. LoL Mom calls it chubby rain. Big fat flakes that melt on impact. End digression.

Where was I. Oh yes, Pheonix was ever so delighted (large drip of sarcasm here). However, he pulled on his coat of brave indignity and went about his business. 2.3 minutes later he was quite ready to readjurn to the bedroom.

I decided a hot meal was in order. Actually, I think I will always prefer a hot meal over a cold one, but the snow just adds that much more need for it. I surveyed my materials. I considered my laziness. Then my stomach said Dammit woman I want a fancy grilled cheese so git off your bum already! And I acquiesced.

Okay first things first here. Butter. Butter is your friend. I don't mean your heart's friend, or your arteries. Fine. Use Smart Balance. It's good stuff too. But here's another temperature / weather indicator: my butter is hard. What the heck? It's supposedly... oh. 65 degrees in here. Well that's what microwaves are for. So get yourself some nice soft butter. Then of course bread- potato is my favorite. Obviously cheese; I had colby jack on hand. Slice it thin! OK but here's the exciting part. Dice up some onion and tomatoes!





K, so butter the bread and lay it in a frying pan- lowest temp! Then butter it on the face up side. I know. Arterial clog. Layer cheese, then onions and tomatoes, then GASP! Secret ingredients about to be revealed! A dash of salt, pepper, and crushed red pepper flakes. Then more cheese. Then the top piece of bread BUT! Butter it first because, see, this stops the innards from slipping out when you flip it! Amazing! Butter as glue! And then you must butter the top of the sandwich so that when you flip it it will be ready for the pan surface. Put a lid on it (no I did not just tell you to shut up) 'cause this helps the onions get really soft. Don't want to bite into raw onion, ew. Flip it after ten minutes. I know, its a long and stomach grumbling time 'cause then you have to wait ten more minutes on the other side.

This picture is blurry because, umm... because it's portraying the gooey goodness of this sandwich! Yeah that's it! Well, anyway, this is my version of a grilled cheese and I just droolingly love it. If you try it I hope you do too :)

2 comments:

jill said...

YUM! It's 8:50 in the a.m. but I think I'm making me a grilled cheese!!

Michael said...

Wish it was snowing like that here, we need more snow. Send some this way.

--Tanta