Jan Norris: Food and Florida

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Happy National Grilled Cheese Day

April 12th, 2011 · 1 Comment

What a comfort food, and simple, too. Grilled cheese sandwich: White bread, butter the outside, longhorn Cheddar in thin slices or American cheese if you must, a hot iron skillet*, a spatula. Done in 5 minutes or less.

(Or, an iron and tin foil, if you live in a dorm room.)

I heard of kids who ate them with a mug of tomato soup for dunking. We never did this – just had grilled cheese sandwiches and that was that.

Today, mine include plain, and pimento – it’s a grilled pimento-cheese sandwich, actually, my all-time wonderful comfort sandwich – bacon and cheese. I don’t like tomato on mine – it makes them soggy and that tomato will burn your mouth long after the cheese has cooled.

What kinds do you like best? What’s your favorite cheese?

 

 

Tags: Today in the World of Food

1 response so far ↓

  • 1 Joe B. // Apr 12, 2011 at 5:00 pm

    Grilled cheese with a mug of tomato soup was one of our favorite lunches during the winter when we were growing up in Philly. If you get back to Asheville, go to Tupelo Honey. That’s a staple on their menu. Nowadays, when we need comfort food, I crank out grilled cheese-bacon-tomato sandwiches. However, to keep them from getting too soggy, I do two things. First, I pre-toast the bread in the toaster. Then, I give the tomato slices a quick turn on the griddle to warm them a tad and to get rid of some of the juices. It takes a little longer, but the results are well worth it. Next lunchtime experiment is going to be grilled pancetta, sliced tomatoes, big fat basil leaves and thinly sliced mozzarella on thinly sliced mountain bread.

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