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.
Grilled Cheese Bar
Here’s how, not really a recipe, more of a lifestyle.
1. Have options. Multiple breads and cheeses are key.
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.
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.
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Tomorrow, a review of the Food Truck Rodeo.