Friday, October 19, 2007

Grilled Cheese Gets an Upgrade


Grilled Cheese Mania has descended upon my household since the minute the fresh bread cooled enough to slice it.

Grace not only requested it for breakfast today, but also the minute she got home from school... and again before she was done eating her lunch! (I talked her into something else instead of a third one, however... I have real concerns about *plumbing*... in every imaginable sense of the word, should she consume much more Tillamook Cheddar.)

She made that humble, cheesy comfort food favorite look so good, I decided to have one myself, but my desire leaned toward something a bit more... um... interesting. To my crispy, buttery, toasted perfection I added the roasted tomatoes from a couple of posts ago, some thinly-sliced zucchini, lightly salted and sprinkled with fresh-ground pepper. Served alongside a salad of fresh mixed greens, walnuts and balsamic vinaigrette it almost made me forget how much fat and carbohydrates I was foisting upon my unsuspecting vascular system.

Awe, who am I kidding. My arteries have been with me for forty years now. I'm sure I could eat a wheel of brie the size of a tractor tire and my body wouldn't be remotely surprised...

... though that doesn't mean it wouldn't retaliate against any gross assault on my part.

I get too crazy with the bread or the cheese and my mortal coil will waste no time slapping me with a massive headache, just to remind me who's really in charge here.

That's my life on the edge folks... walking the fine line between just enough baked goods and fine dairy products to sate my highly-evolved palate and cowering in pain, shunning the smallest shaft of light like a vampire with a hangover.

Yes, that's me. Angeleen, Culinary Daredevil.

3 comments:

Cheryle said...

Oooooooo! I LOVE grilled cheese, and have a tip that will make your yummy version even YUMMIER.

Next time you make a grilled cheese (assuming you make it in a skillet and not a panini press) sprinkle a little pile of fresh grated parmesan into the skillet and then plop your buttered sandwich right on top. The parmesan in the skillet will adhere to the buttered bread and make a parmesan crust. Repeat for the other side.

This is so darn tasty, and pairs well with any variation you may have on the inside (my personal fave is fresh asiago, basil pesto, and thinly sliced red onion).

Enjoy! :-)

Angelina said...

I had a plain grilled cheese sandwich today and it was pretty much the best food a person can eat. Yours sounds even better.

Lisa said...

This is my favorite gussied up grilled cheese version. Mix dijon mustard with a little sour cream and fresh thyme, and spread that on the inside of your bread, layer thinly sliced red onions, thinly sliced tomatoes and either cheddar or muenster, butter the outside of the bread and grill as usual. This is good with any bread, but particularly tasty with sourdough.