Other
publications from that era speak of a similar technique but suggest you
liven up the cheese with items such as mustard, slices of tomato and ham,
or bacon strips.
Of course the bread being used in those days was likely homemade and the
cheese produced nearby. These qualities gave the sandwich a very homey feel,
a feel that eventually gave way to a more convenience-oriented approach
when a new product was launched by Kraft in 1950.
That was the year the food giant introduced individually wrapped processed
cheese slices. They, combined with the pre-sliced, soft and gushy white
bread being sold in supermarkets, provided an ultra-quick way to make a
grilled cheese sandwich on the stovetop that kids of all ages loved.
This style of grilled cheese sandwich remains as popular as ever. But many
people, particularly those looking for a healthier sandwich with a more
robust taste, are shifting back more to the original ingredients used to
make the sandwich: a hearty, more rustic loaf of bread and a flavorful piece
of cheese.
It's easy to understand why, as nowadays local supermarkets, corner bakeries
and delis offer an immense array of interesting breads; olive, sourdough
and focaccia, for instance. And devine cheeses such as extra-old cheddar,
cream havarti and buffalo milk mozzarella, to create a splendid sandwich.
Check out our cheese page for more choices.
Whether your grilled cheese sandwich is made with processed cheese and white
bread, or with a more adventurous combination, the desired end result remains
the same. The sandwich should be an even golden brown with the cheese nicely
melted in the middle.
To achieve this, make sure you butter the bread slices evenly and use enough
cheese to ensure the crisp exterior gives way to a moist middle, not a dry
one.
To cook the sandwich, I prefer to use a heavy gauge, non-stick or well seasoned
cast iron skillet. These heavy pans hold the heat well and distribute it
more evenly, ensuring the sandwiches brown and cook evenly. Also, unlike
electric grills that simultaneously cook the sandwich on both sides, they
won't squash the sandwich (thick ones) into cheese-filled pancakes.
Before cooking the sandwich, make sure you first preheat the skillet over
medium heat, adjusting it a little higher, or a little lower, depending
on how thick the bread slices and how packed your filling is. If you put
the sandwich into a cold pan, it will never achieve a rich golden brown
color. If you use too high a heat, especially if the sandwich is a thick
one, it will burn before the cheese melts.
We have three grilled cheese recipes for you to try. You may need to decrease
or increase some of the recipe ingredient amounts depending on the size
of your bread, which can vary from producer to producer. |
