f
"Food, like a loving touch or glimpse of divine power, has that ability to comfort." (Norman Kolpas) The first of week of December is already here and I have yet to put together my list of must make holiday cookies and confections. The refrigerator is well-stocked with butter and cabinets are filled with plenty of flour, sugars, spices, and a fair amount of chocolate. Although does one ever really have enough chocolate in their cupboards? Yet, I still can't decide what it is I want make this year. It's not for lack of options. In fact, maybe there are too many and I can't seem to narrow them down to a half dozen or so. Or maybe my indeciveness has a little something to do with the lack of or rather delayed onset of the holiday spirit running through my veins this year. Whatever the case, I need to come up with a baking plan pretty soon or risk standing in long lines at the post office with everyone else who procrastinated getting their packages ready for shipping. Sending out holiday cookies after the holiday seems a bit anti-climatic. Although I have a few friends who more than likely wouldn't really care when the cookies arrived, just as long as they arrived. These are the friends who are good for my baking ego and whose simple words of appreciation never fail to fill my heart.
There are many things, other than chocolate, a warm cookie just out of the oven, or finding something from Lululemon on sale, responsible for bringing comfort to my heart and spirit. Sometimes a peanut butter and jelly sandwich or a grilled cheese sandwich, especially ones made by someone else, is all it takes to make me happy for the day. And if you have ever had a really, really good Grilled Cheese Sandwich, you know there's more than just love that goes into making it.
If you do a search for Grilled Cheese Sandwiches you will find hundreds, if not thousands of recipes for them. Some use butter, some use mayonnaise, some use a combination of both. There are a number of recommended cheese options ranging from the simple to the exotic found in these recipes. And then there are some suggesting there should be more than just melted cheese sitting between the two pieces of bread. For any of you thinking, 'seriously, a recipe for a grilled cheese sandwich?', stay with me here as it wasn't until recently that I discovered how to make a really, really good one.
Call me old-school, but I like my Grilled Cheese Sandwich made with thick slices of American Cheese and unsalted butter on a hearty white bread with a finish of flaky sea salt. That's it, just four ingredients.
However, just as important as the (good) ingredients, is the technique for making them. A week ago I had posted a photo of my grilled sandwich on social media and one of my friends said hers never looked like mine. While I can't be one hundred percent certain, I would venture to guess we aren't making them the same way.
For those of you know me, I frequently sing the praises of a good cast iron pan. I have been known to even goad a few of my friends into buying one (or two). If you love skillet cookies, Dutch Babies, cornbread, frittatas, and/or grilled cheese sandwiches, a cast iron skillet will be one of your best ever secret weapons.
In addition to using a hearty, dense white bread, what gives this grilled cheese sandwich it's 'wow' factor is grilling both sides of the bread. Yes, grilling the inside and outside of the bread makes a HUGE difference to flavor, taste, and texture!
After you have divided two tablespoons of butter into three pieces, you add one to a medium sized skillet heated over medium heat. Once the butter is melted, both slices of bread are added to the pan and grilled just until lightly golden. The pieces are then removed from the pan and placed grilled side up on a cutting board. Another piece of the butter is added to the pan and the cheese is added to the top of one grilled side up pieces of bread. Once the butter has melted the sandwich is topped with the other slice of bread (grilled side facing the cheese) and returned to the pan. The sandwich cooks until the bottom is lightly golden. Pressing down lightly with a spatula helps to melt the cheese. When one side of the sandwich is lightly golden, it's removed again and the last piece of butter is returned to the pan. When melted, the ungrilled side of the sandwich is placed in the pan and grilled until lightly golden brown. Hint: In addition to lightly pressing down with a spatula, covering the pan with a lid helps to further melt the cheese (especially if you are using thick slices of cheese).
As soon as your grilled cheese sandwich is done (total cooking time approximately 4 minutes), cut it half, in quarters, or in sticks. Sprinkle on a little flaky sea salt, and walla!, your soul satisfying grilled cheese sandwich is ready to devour! I promise, once you make your grilled cheese sandwich using this technique, you will never ever go back to the way you were making them before.
Dipping your sandwich in tomato soup is optional, but a really delicious comfort food eating option! Don't say I said this, but there are some really good canned tomato soups out there.
However it is you bring comfort to others during the holidays or throughout the year, be the someone who shows thankfulness when it is extended to you. Never underestimate the power of a timely, kind word or an expression of gratitude. Seriously, it's one of the simplest, most powerful gifts we can give to others.
Classic Grilled Cheese Sandwich
Ingredients
2 slices of a hearty, dense white bread
3-4 thick slices of American Cheese (approximately 4 ounces)
3 Tablespoons of unsalted butter, divided into thirds
Flaky sea salt for finishing
Directions
1. Heat a medium sized cast iron skillet over medium heat. Melt one piece of the butter in the pan.
2. Place both slices of the bread in the pan of melted butter. Cook until the bottom of each slice is lightly browned. Remove from pan. Add another piece of the butter.
3. Place slices of bread, grilled side up on a cutting board. Layer on the slices of cheese on one piece of the bread. Close the sandwich, grilled sides facing inward, and return the sandwich to the pan of melted butter.
4. Grill sandwich until lightly browned on the bottom, pressing down lightly with a spatula. When lightly browned, temporarily remove from the pan (placing back on the cutting board).
5. Add in the last piece of butter. When melted, return the grilled cheese sandwich back to the pan (ungrilled side down). Grill until the bottom is lightly golden, pressing down lightly with a spatula and/or placing a cover over the pan.
6. Removed grilled cheese sandwich from the pan, cut in half, quarters, or sticks. Sprinkle lightly with flaky sea salt. Note: Total cooking time is approximately 4 minutes.
7. Serve immediately with tomato soup, sliced pickles and/or chips.
Notes: (1) Instead of American Cheese use Cheddar Cheese, a combination of Cheddar and Fontina Cheese. If using either of these cheese options, recommend grating them rather than using slices. (2) I used Pepperidge Farm Farmhouse Hearty White bread to make this Classic Grilled Cheese Sandwich. If you can't find it, look for another hearty, dense white bread.
Cathedral Church of the Advent, Birmingham, Alabama (November 2018)
