Simple Grilled Cheese
by keryge
When we don’t have a lot of food in the house, I can usually at least count on us to have bread and cheese. And when you heat those two things up on a pan they taste wonderful.
I spread a thin layer of mayonnaise on the pan-sides of the bread which brown it nicely, and since mayo has a higher burning point than butter (I assume), it’s a more reliable method.
That’s a cheese cutter, by the way. Up above, next to the butter knife. I highly recommend getting one. Perfect slices, every time.
It’s a blend of cheddar and pepper jack cheeses, and it’s even better with a few drops of hot sauce. And/or dunked in some tomato soup.
Post Script: The Melt just opened up in my work-borhood in the Financial District (known to really really cool people as FiDi). I don’t really mind paying $10 for a hot sandwich, soup and chips on a chilly day in San Francisco. Indeed, I shall go there today.
