Grilled Cheese

Truly Grilled Cheese

I have always loved a really good grilled cheese sandwich. I can eat it year round. In the fall and winter it’s usually with a bowl of tomato soup. In the spring I like it with some pickled asparagus and in the summer with sliced tomatoes. I tend to like a mixture of different cheeses on the sandwich. My husband just wants bacon. So we combined the two loves and headed outside to the grill. It could be the best one I’ve ever had! It is transformed on the grill. Make sure you use thick slices of bread. I prefer Texas Toast and purchased it in the deli of my supermarket. Use any mixture of cheese you like or stick with a tried and true favorite such as a sharp Cheddar. Cheers to cheese and to a beautiful spring!

Truly Grilled Cheese

Yield: 2 sandwiches

4 slices Texas Toast

1 heaping tablespoon mayonnaise

2 slices sharp Cheddar

4 slices bacon, cooked

2 slices Colby, Swiss, Muenster or Monterey Jack

1 tablespoon unsalted butter, softened and divided

Preheat the grill to 350 degrees. Meanwhile, place the bread on a plate and evenly spread the mayonnaise on one side of each piece. Top with a slice of cheese, then 2 slices of bacon. Break the bacon in half if you want. Place the remaining cheese slices on top of the bacon. With the mayonnaise smeared side down, top with the bread for the sandwich. Spread half of the softened butter on the exterior of the top piece of bread. Place the sandwich on the grill with the buttered side down. Spread the remaining butter on the top slice. Grill for 5 minutes or until the grill marks are obvious. Flip and repeat on the other side. Remove and let stand for 5 minutes before slicing and serving.