With this weather, the old fave is often on my mind. Mother made the kid's version, which was two slices of Kraft singles bewtween two slices of Wonder, buttered and pan grilled.
At a minimum, I use a thin sliced sourdough, or a rye sometimes.
Bumping it, I get an artisanal loaf from the grocery bakery. Say, garlic and olive loaf, sliced lengthwise, if I have them do it ( bigger sammich! ).
Cheese is all your preference, natch. I like The Alpine, which is simply equal parts Swiss and Gruyere. The Iberian, which is likewise Manchego and Monterey Jack. The Gringo is of course, sharp chedder, and white American. Anyhoo, you get the idea. But....kick it up a notch.
First, toast the bread on ONE side. If your bread is the right thickness, and you have a bagel-width toaster, put BOTH slices together in ONE slot. Or both slices under the oven broiler for a minute until browned. Then, that toast side becomes the INSIDE against which you put the toppings.
Toppings? Toppings you say? Of course, not JUST cheese. Plain, or chive cream-cheese, slathered against the inner surfaces. Then, your colder, sliced cheese will stick to it a little better so as to help keep it intact in the pan. I bet your favorite spray cheese or warm Velveeta would work for that purpose, also. Then, your first layer of sliced cheese....then....
I like thinly-sliced, browned onions, such as you would have with a liver-and-onions plate. Just a little, not a lot. Many of you know of sliced bacon, of course, or ham, or any cold-cut.....but I want the taste focused on the cheese. This next little add-on sounds odd, but trust me of the difference it makes:
Salt 'n Pepper.
Yes, be careful, but MAN it makes a big difference.
Try those out for yourself, and think outside the box vs. your same-old go-to.
At a minimum, I use a thin sliced sourdough, or a rye sometimes.
Bumping it, I get an artisanal loaf from the grocery bakery. Say, garlic and olive loaf, sliced lengthwise, if I have them do it ( bigger sammich! ).
Cheese is all your preference, natch. I like The Alpine, which is simply equal parts Swiss and Gruyere. The Iberian, which is likewise Manchego and Monterey Jack. The Gringo is of course, sharp chedder, and white American. Anyhoo, you get the idea. But....kick it up a notch.
First, toast the bread on ONE side. If your bread is the right thickness, and you have a bagel-width toaster, put BOTH slices together in ONE slot. Or both slices under the oven broiler for a minute until browned. Then, that toast side becomes the INSIDE against which you put the toppings.
Toppings? Toppings you say? Of course, not JUST cheese. Plain, or chive cream-cheese, slathered against the inner surfaces. Then, your colder, sliced cheese will stick to it a little better so as to help keep it intact in the pan. I bet your favorite spray cheese or warm Velveeta would work for that purpose, also. Then, your first layer of sliced cheese....then....
I like thinly-sliced, browned onions, such as you would have with a liver-and-onions plate. Just a little, not a lot. Many of you know of sliced bacon, of course, or ham, or any cold-cut.....but I want the taste focused on the cheese. This next little add-on sounds odd, but trust me of the difference it makes:
Salt 'n Pepper.
Yes, be careful, but MAN it makes a big difference.
Try those out for yourself, and think outside the box vs. your same-old go-to.
