There is something fundamentally awesome about the basic grilled cheese sandwich. Melted cheese and tomato make a match made in heaven. And believe me it’s not easy to get it right… the sandwich has to get an even pressure all through and I have an odd way of doing it…and I was pleasantly surprised when I saw that Nigella uses the same method (See Grilled Cheese and slaw in Nigella Express pg 180)! 😀 Nigella’s recipe also gave me the idea to use worchestershire sauce.
I don’t have a ridged griddle or an electric grill so yes my sandwich lacks those grilled sandwich stripes but what it lacks in looks, it makes up in perfect taste and texture.
I also tried another plugin for food blogging – Kitchen bug with this recipe. I liked certain features in it like nutritional information, ingredient information and conversions between US and metric units.. but
Grilled cheese sandwich
Preparation time: 10 mins | Cooking Time: 5 mins per sandwich| Serves 2
4 slices of wheat bread
2 tomatoes, sliced
100 gms cheddar cheese, thinly sliced
2 tbsp mayonnaise
2 tsp Worcestershire sauce
Crushed pepper to taste
2 tsp olive oil
1 tbsp butter
- Mix together mayonnaise and Worcestershire sauce. Spread evenly on two bread slices.
- Divide sliced tomatoes and cheddar between the two slices. Grind some pepper over them and top with the other two slices.
- Now heat a flat pan. Add a little butter and spread it evenly on the pan.
- Put the sandwich on the hot pan and put another heavier pan on top of the sandwich. This ensures that the sandwich is evenly pressed. I also kept my heavy marble mortar and pestle on the top pan so that it presses down firmly. :)(I know it’s a bit odd method, but pressing down the sandwich with the back of a flat spoon does not ensure even pressure. The easier bet would be to use a sandwich grill, but I don’t have that)
- Keep it that way for a couple of minutes. Remove the top pan, turn the sandwich and repeat for the side. Do the same for the second sandwich.
- Cut into triangles and enjoy them hot! 🙂
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