We can all make a grilled or toasted cheese sandwich, and pretty much everyone makes their own variation, which is why this recipe focuses on ways to pimp the basic version. Of course, if you own a sandwich toaster, you’d be a fool not to use it (apparently the toastie machine is one of the most neglected kitchen gadgets—completely baffling), but a toasted cheese sandwich can also be made in a frying pan or skillet. I give the latter method here.
Makes 1
INGREDIENTS
FOR THE BASIC TOASTED CHEESE SANDWICH:
2 slices sourdough bread (ideally a couple of days old; very fresh sourdough can go a little greasy when toasted)
Butter, at room temperature
Cheese of your choice, grated—melting cheeses such as Gruyère or other Swiss cheese, Cheddar, Raclette, Fontina, or Taleggio all work well
Your choice of pimpage from the list opposite
Spread both slices of bread generously with butter. Take 1 slice of bread and cover it very enthusiastically with GRATED cheese on the un-buttered side. This is a toasted cheese sandwich—it is never going to be healthy. Add your pimpage of choice and then the other slice of bread, buttered-side up.
Heat a heavy-based frying pan or skillet and melt a little butter in it. Put the sandwich into the frying pan, then weight it down with another heavy pan placed on top, and cook until golden and crisp on the bottom. Flip and repeat. Briefly flip to the original side for 30 seconds or so to make sure it is hot on both sides. Drain on paper towels and serve at once.
WAYS TO PIMP YOUR TOASTED CHEESE SANDWICH:
Hot chili sauce; either in the sandwich or on the side.
Sliced scallions (spring onions); rarely is there a sandwich that cannot be improved by the addition of scallions. This is an absolute truth. Cheese and onion is a classic combination and on that note…
Several types of onion (sliced). Different onions have different flavors and when combined they can be wonderful; consider using sweet red onions, the more intense regular onions, and scallions (spring onions) all together. And before I’m done on the onion tip… caramelized onions are wonderful, particularly when cooked with a splash of beer, brandy, or whiskey. Crisp cooked bacon bits.
Salami or cooked chorizo.
Fresh or pickled sliced jalapeños.
Sautéed mushrooms.
Kimchi (kimchi is a dish of fermented cabbage, Chinese leaves, or other vegetables, flavored with ground Korean chili).
Chutney.
