Yesterday I spent 8-hours with my mom in the ER where she narrowly missed being admitted to the hospital for her now annual visit. – Yes, instead of going on vacation and visiting exotic destinations like Bora Bora and Hawaii, in the last couple of years she’s ended up in her very own room at our nearby hospital. – There’s just something about the ER that sounds like being in an airplane. A background hum that seems to come from everywhere and nowhere at once, somehow making you more exhausted just by sitting there than you ever thought possible.
Thinking about it has the same mind numbing effect of actually sitting there, so instead of bragging about how awesome our ER is in our little corner of the world – a big shout out to the doctors, nurses and staff at Sonora Regional Medical Center – I’ve decided to talk to you about something a whole lot more exciting, making the perfect grilled cheese sandwich. You know the one, it oozes molten orangey, cheesy goodness with every bite leaving a trail of butter on your fingers that if you weren’t so civilized you’d lick off.
I figured out how to make the perfect grilled cheese because it’s my son’s favorite sandwich of all time. It only took me a few years of trying to get it right to actually get it right. I made every mistake you could make in my quest, including grilling the bread to a toasty goldeness only to find the cheese wasn’t melty, or grilling the bread so much that the hapless recipient of the sandwich inadvertently got their daily allowance of charcoal but did end up with melted cheese in the process – no wonder my son is a picky eater.
After all these mishaps I finally found the answer to making the gooey sandwich perfect. Patience. As in you have to babysit it, cook it on a low temp. – around medium – and not get frustrated when it takes way longer than you think it should.
Okay, they are other necessary ingredients too. Use a non-stick pan – generally I really dislike these, but they’re necessary for grilled cheese – and only put butter on the bread, not the pan. The actual food ingredients are important too, I only use sourdough or English muffin bread, and of course, the best cheese to use is Kraft American Cheese. If you choose to use any other cheese besides some configuration of American – as in other than Kraft -, make sure you know how quickly or slowly it melts and adjust your temperature down and your cooking time up accordingly.
Just make sure you remember the patience thing, because if not, you’ll end up with not so attractive versions of this tasty treat, which comes to think of it can apply to a whole lot more than grilled cheese.