Punting! with Grilled Cheese

Sometimes, the answer is Grilled Cheese, even if the question was “does this make me look fat?” Yes, Gentle Reader, The Practical Cook had big dreams of batch cooking, but there was a serious defrost fail. However, there were multiple kinds of cheese, two kinds of bread, leftover bacon, and, wait for it, mustard. If you’ve never sauced your grilled cheese, do not delay.

The Humble Grilled Cheese (with Hooves)

The Humble Grilled Cheese (with Hooves)

Grilled Cheese Bar

Here’s how, not really a recipe, more of a lifestyle.

1. Have options. Multiple breads and cheeses are key.

Grilled Cheese Bar Options

Grilled Cheese Bar Options

2. Use your cast iron skillet with a weighted press of some sort (like a brick wrapped in foil, an actual press, or a skillet one size down). If you’ve got a panini grill or a waffle iron that reverses, bonus.

3. Condiments. Consider a chutney, mayo, or mustard. It’s put the -et in gourmet.

4. Bacon. Just because. If you’re a veg, use avocado. You know what cheese loves? More fat.

Grilled Cheese, Steamed Broccoli, and Homemade Applesauce

Grilled Cheese, Steamed Broccoli, and Homemade Applesauce

5. No comment. If your guests choose to make the plainest grilled cheese ever, smile and let them enjoy it. (Looking at you Dr. Particular.) Grilled cheese is not about judgement, it’s about tomato soup from a can and Kraft singles if you want it to be.

What’s on your grilled cheese sandwich? Post a comment below, share the love, or Tweet.

Email your grilled cheese questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, a review of the Food Truck Rodeo.



Filed under On the Table, Punt!

6 responses to “Punting! with Grilled Cheese

  1. Wendy

    Love avo on a grilled cheese, esp with monterey jack cheese. MMMMM.

    • The Practical Cook

      I’m a big fan of avo with pepper jack too! (plus a swipe of Dijon–heightens the black pepperyness of avocado!)

  2. Darcy

    Horseradish Cheddar, Tomato and Thick-cut Bacon with spicy honey mustard. Boom.

  3. Jenny

    My favorite that I haven’t made in years – whole-grain bread, toasted. Ripe tomato, avocado, and crabmeat. Or fake crab, which I like better because I am really more of a fan of the *idea* of crab than the actual thing. Swiss cheese. Lettuce if desired. Almost like a California Roll, if a California Roll was a cheese sandwich with tomato on it.

    • The Practical Cook

      I love the concept here, just without the Soft-Shell Death. 🙂 Pure genius to mimic sushi like that. Perhaps I could sub sprouts or tuna . . .

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