The Perfect Grilled Cheese
I had one of those days recently. You know the type, the day before my birthday. After reflecting on the past year, and looking forward, I was realizing that I was going to be a year older, and a bit of sadness came into play. Not sure why, but it did. Realizing that my kids were growing up way too quickly, and that my youngest daughter, who is only four, is maturing a lot faster than I ever wanted. You know those types of thoughts. I needed something to comfort me, and that was food.
My first thought was something low and slow, but I did not have that type of time on my hands, plus, I was getting rather hungry. I thought of a grilled cheese sandwich. It is often funny to think about how my kids have grown up eating grilled cheese sandwiches, and to be honest, they are the typical ones that have the American cheese quickly melted on regular old white bread. I was not looking in that direction. I was looking into making a really great cheese sandwich, and I think I nailed it on the head.
- 1/2 inch slices of good sour dough bread
- Roughly 4 tbsp unsalted butter, room temperature
- 1/2 cup of shredded Gruyere cheese
- 2 slices of Swiss cheese
- 1 slice of Colby cheese
Begin by warming up a large skillet on low heat. Spread roughly two tablespoons of butter on top of each slice of bread. Add one slice of bread to the skillet, and top with the Gruyere, Swiss, and Colby cheeses. Let this cook in the skillet until the cheese begins to melt. Do not hesitate to left the bread to make sure you are not burning it. Add the second piece of bread onto the top of the cheese, butter side up, and carefully flip, to toast the other side of the bread. Once both sides of your bread is fully toasted, remove it from the skillet, let it rest for a few minutes before slicing in half. Quickly plate, and enjoy this perfect grilled cheese sandwich.