The Grilled Cheese Sandwich

October 26, 2014

As readers know, FOODIE fits when I think about who I am. My daily routine involves checking at least five food blogs, Facebook send me to many more food places, and food rarely leaves my mind.

Now, I think there are probably two broad types, for foodies:  those whose interests lie with cooking, and those who like to eat. Plenty of overlapping, for sure, but for me I’m in the former camp. There’s a chef in me, albeit one who doesn’t want to work as hard as chefs do, and one who gets just how difficult it is to make a decent living cooking for others.

Following food, I noted news on the grilled cheese front. And the big new development involves mayonnaise. Mayo is one of my least favorite substances, so much so that for the effort described below I had to buy a new jar, and I’m sure a large quantity of it will get tossed. But, grilled cheese is an old favorite, not often part of my repertoire for obvious reasons!

So, are we really talking about mayonnaise on a grilled cheese sandwich? Yes, and the noise is all about using mayonnaise instead of butter as a coating on the outside of the bread. Here’s Food52 with Gabrielle Hamilton’s Grilled Cheese Sandwiches by Kristen Miglore.

In fall and winter, even with my hiatus from the nonprofit world, it’s hard to find opportunities for meals at home. That said, there’s nothing like a grilled cheese sandwich, fresh on Sunday morning. How fresh, you wonder?

I baked the bread on Saturday. It’s a 50% white whole wheat loaf, with added flax and oat bran and a touch of cornmeal for texture.


Sunday morning, up early and after 40 minutes on the treadmill, I warmed the pan, sliced the bread, spread mayo on one slice, very lightly (I don’t like even thinking about his stuff), and put it in the pan. Shredded mozzarella, some grated P-R for sharpness, top slice, and a bit more mayo. Covered pan, one flip, and here’s breakfast, fresh at 6:38.


Gonna be a good day!!!

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