I have embarked on a grand quest to create the perfect grilled cheese sandwich. From there, I will create a list of recipes. Then I will branch out to add meats and veggies to my repertoire. Today I bought a panini maker for the first stage of the experimentation. Panini makers are perfect for the task because they make it unnecessary to add additional fat to the already bad-for-you sandwiches. I just ate my first recipe and I have to say it was a success. This sandwich is simple and easy and uses cheeses found in the typical American fridge.
Cheddar and Cream Cheese
For this one you need whole wheat bread, which I imagine will be my default bread. Whole wheat is good because you can pretend it's good for you, and it still adds subtle flavor. My sandwiches are going to avoid using breads like sourdough, which tends to overpower mild cheeses. I say the simpler the bread, the better. Spread both pieces of bread with just a little bit of cream cheese. It's already soft so if you use it with a harder cheese like cheddar, it'll melt too fast and you'll have a mess. Then use slices of sharp cheddar cheese. I used Tillamook brand and it worked out well. Grill it for about 3 minutes in the panini maker and then let it sit for a few minutes. This is important because you'll end up with a mess if you don't let the cheese cool for a little bit. If you see the cheddar starting to drip down the sides of the bread during cooking, you've cooked it too long.
This sandwich is great because the small amount of cream cheese really adds to the flavor despite how strong your sharp cheddar is. Tomorrow, I'll invent a new one.
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2 comments:
Bread packaging is notoriously unclear. So is the whole "whole" concept. Whole wheat is not the same as whole grain, whole grain may or may not have a decent amount of soluble fiber in it...it's all too confusing for me. When I shop for bread and cereal products, I end up picking the thing that looks most like it wasn't processed and hope for the best.
The tricky thing about bread on a sandwich is that you have to be very careful not to drown out the taste of the stuff you put inside. Why would I use a blend of gouda and feta and then drown the taste with cheesy/sourdough/oregano filled bread? You think that it's a simple concept but people always try to get too fancy with breads in the wrong uses.
Cream cheese is good in mac and cheese too for the same creamy reason. mmmmmm cheese. yummy.
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