Tuesday, July 6, 2010

Grilled Cheese



I worked as a cook at a Boy Scout camp one summer in college. It was a totally humbling and overwhelming job, and it was hot. Boxed scalloped potatoes, gravy from a mix, and mashed potatoes from a box. Jamie Oliver would not have been proud. My clumsy self also learned how bad 2nd degree burns hurt.

We had a weekly menu, meaning we made the same thing every Sunday for about 2 months straight. The two most favorite meals that those Boy Scouts liked to eat is Spaghetti with Meat Sauce and Garlic Bread, (Monday night) and Baked BBQ Chicken, Mashed Potatoes & Gravy, and Green Bean Casserole. (Thursday night)

I did learn how to check every single thing I prepared with a meat thermometer, how to cut dozens upon dozens of pizzas, how to bake really good BBQ chicken, and this grilled cheese preparation, which has served me well for almost a decade.

This grilled cheese makes an evenly toasted surface, and I feel like it's quicker than trying to spread butter on the surface of all those pieces of bread.

Grilled Cheese
Heat 1/2 tablespoon (or less to taste) in a cast iron skillet over medium heat until melted.


Take your first piece of bread and rub one side around in the pan to completely coat that side with butter. If you are doing more than one grilled cheese, do all the tops at the same time.


For the bottom, take one piece of bread, and top with your favorite melting cheese.


Melt another 1/2 tablespoon in the skillet, match up a bottom and top, and put it in the skillet.


Move the sandwich around to coat with the bottom with butter. Let cook until lightly toasted, then flip. The top will cook a little faster than the bottom, so make sure you watch it!

Remove from skillet, cut how you like, and serve. It is a crime to eat grilled cheese without ketchup according to my husband, so that's how it's done at our house!

Easy Cooking | Simple Cooking

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