There aren’t many snacks Jon and I love more than a perfect, pan-toasted grilled cheese. In college, Jon used to make them for us as a late night snack, toasted in his ratty little toaster oven. His room was actually an illegal space – the attic of a huge house where all his friends lived – that had been turned into a bedroom so they could squeeze more people into the rent cost. It was my favorite spot in the house – huge, with wooden sloping ceilings, and pretty often freezing cold. We didn’t care, and we’d eat our toaster-grilled cheeses while wrapped in blankets, sitting next to the space heater.
Today we have our own, legal apartment but we still eat grilled cheese as a late night snack, and sometimes as dinner. Jon usually makes them, because he really has the toasting method down (at least that’s what I tell him so I don’t have to be the one to get off the couch). Follow his pre-toasted bread technique, and you’ll have perfectly melted cheese every time.
(Makes 2 Sandwiches)
4 slices dense bread, like rye (we used an ale loaf made by Orwasher’s Bakery)
1 cup grated cheese, we used Fontina and Cantalet
½ tomato, sliced
Salt and Pepper
What To Do:
- Butter the inside of the bread slices and toast them in a pan over medium heat. You want to toast the inside of the sandwich first, so the cheese melts faster and gets all gooey inside before the outside burns.
- Once the bread is toasted, put the grated cheese on both sides of the bread. Put the tomato slices on one side and season with salt and pepper.
- Heat a tablespoon of butter in the same pan, and have a piece of foil ready. Toast the sandwich on both sides, and cover with foil so that the cheese melts. Serve hot!