When I was a kid, my Mom would make grilled cheese sandwiches for my lunch from Wonder Bread and Kraft American Cheese. You know, the one the size of a brick. I remember enjoying them very much, along with tomato or chicken noodle soup. Campbell’s, of course.
However, things have changed since back in the day. When I went to make my grilled cheese sandwich recently, I found, to my surprise, that I had 12 different kinds of cheese in my fridge. Every drawer and shelf was populated. There was:
1. Grated mozzarella
2. Grated sharp cheddar. My kid uses them to make a quick quesadilla.
3. Blue Cheese
4. Queso Fresco from the Chorizo & White Bean Soup I posted about.
5. Monterey Jack
6. Boursin with Garlic & Fine Herbs, thanks to Chef Jesse at Baleen
7. Philadelphia Cream Cheese
8. Whole Milk Ricotta
12. Parmigiano Reggiano
I decided to go with the Gruyere, which is so nutty and umami-ish. I put a layer of cheese on a sour dough slice, then some deli ham I needed to use up and a bit of Dalmatia Fig Spread to balance the salty cheese and ham. I spread the outside of the bread with mayonnaise (instead of butter) and grilled it, covered, over medium low heat.
And the result was really messy and sticky and absolutely fantastic.
The Ultimate Grilled Cheese Sandwich
Bread slices, with a dense crumb
Dalmatia Fig Spread
Build your sandwich with the amount of cheese and ham that makes you happy. Use a conservative amount of Fig Spread, as it melts and runs out all over everything. Spread the outside of the bread slices with a thin layer of mayo. Brown in a covered non-stick pan over medium low heat. Check after 2 minutes to make sure it is not too brown. Lower the heat if it is browning too fast, before the cheese is melting. Turn and brown the other side. Let cool until warm to the touch, as the Fig Spread is really hot. Enjoy.