It may seem redundant to do a post on grilled cheese sandwiches. What is more pedestrian in the world of food?
But it isn’t true! There is an art to making the perfect grilled cheese sandwich. How do I know this? Back in my pre-foodie days I used to make the worst one in the world! Processed cheese on old store-bought whole wheat bread. There is not enough ketchup in the world… No thanks!
Then, I came up with this version and even my husband (who used to be wary of my grilled cheese) loves them. This is the only kind either of us will now eat!
First, begin with homemade bread if you can. I thinly sliced two pieces of my French bâtard bread. On one piece I spread a generous helping of Philadelphia Low Fat Herb & Garlic Cream Cheese on one side and low fat Havarti (my favourite melting cheese) on the other. I “glue” the cream cheese side on top of the Havarti and saute in some butter over medium to medium-high heat.
Because I thinly sliced the bread, over time the cheese did melt. In the case of thickly sliced bread…
I finish it off in the oven at around 300F until the cheese oozes out!
A beautiful bowl of homemade tomato soup and a grilled cheese sandwich from heaven… Now lunch is complete! Havarti does not have a lot of flavour but it melts so perfectly which is complimented by the strong flavours of the cream cheese. Together they balance each other and the wonderful buttery crunch of the homemade bread takes this dish over the top!
I would love to hear your grilled cheese tips, ideas and stories! Feel free to share.