Can you think of a food that you have had for a long time, on and off, that was never anything really special to you, until it suddenly becomes your go to and favorite without any clear reason? This is what happened to me and Grilled Cheese Sandwiches. I have them right now once or twice per week, when I need something really satisfying, filling and quick to make, for lunch, a snack in the afternoon, or even dinner.
Luckily, I had read an article about grilled cheese sandwiches a few weeks ago, so I knew how to do everything right to create the perfect version. As the article explains, there are lots of right ways and ingredients to use, not only cheddar or American cheese on white bread.
Here are a couple of my favorites:
Cheddar, turkey ham, mustard on Whole Wheat Sunflower sourdough bread; outside spread with mayonnaise to create the golden crunch.
Provolone, turkey ham, mustard on Country sourdough bread; outside spread with mayonnaise to create the golden crunch.
My thoughts:
Bread: I don’t really have white bread at home so default to one of my loaves of sourdough bread. All of the different types of sourdough bread I bake and have tried, taste great for a grilled cheese. I like how these sturdier breads make the sandwich even crispier creating this delicious contrast between the crunchy outside and soft and gooey inside.
Inside: What goes in really depends on what I have in the fridge. I prefer my grilled cheese sandwich to have more than just cheese even if that means to add just a bit of thinly sliced onion. On the other hand, I don’t like to add too much: the cheese should remain the star.
Outside: I like mayonnaise on the outside because it is easy to spread, even straight out of the fridge and not as salty as butter can be. Olive oil is great too, but I find it a little more messy when preparing, especially if it should go quick.
And grilled cheese sandwiches can be healthy too! Just use a low fat cheese and some greens, e.g. my next version: feta cheese and kale.