Grilled cheese sandwich
The article in yesterday´s New York Times was a lot of fun. It may have been that which made have grilled cheese sandwiches for dinner. Or maybe it was the sight of three small mishappen abandoned lumps of cheese in my fridge, and the knowledge that there was some seriously good bread nestling in the freezer.
Out came the panini grill. This is a gadget I try to use as little as possible, for obvious reasons. But every now and then, when it´s raining and you´ve had a long day, why not?
The beauty of these sandwiches is that bread and cheese are a blank canvas for anything you might think of. The versatility is infinite, as long as the contents of your fridge are.
Mine were not too good, but not too bad. I settled for the nearly defunct bottle of caramelized onion chutney, dolloped on the sliced cheese. Once the sandwiches were out, I prised them open, burning my fingers, of course (as the article says, sweetest pain) and put in a layer of thinly sliced plum tomato.
That way I had crispy bread, gooey cheese, a sweet-sour kick from the chutney, and freshness and zing from the tomato. I don´t butter cheese sandwiches. It´s enough for me to see them oozing fat from the cheese when they come out of the grill, thankyouverymuch.