I know this subject has come up before, but perhaps one of the high-water marks of American cuisine is the sandwich.
Yes, it certainly was invented somewhere else. However, it is a simple and brilliant idea that is universally popular -- splitting a good piece of bread and putting something in-between.
So, sandwiches will be the topic of this week's blog entries.
When I was a kid, my favorite was a grilled cheese sandwich with a bowl Campbell's bean and bacon soup. If you know me, you know my palate has matured only to the point of my favorite being a cheese burger. But really, what could be better?
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Here's a mature version of a classic grilled cheese sandwich.
The quality of the cheese is what matters here, and there is no better melting cheese in the world than an imported Gruyere, Swiss or French. Use as much as you like, but remember to adjust the cooking times, as it is essential that the cheese be completely melted, gooey and warm.
CLASSIC GRILLED CHEESE SANDWICH
2 slices 100 percent whole wheat bread per sandwich
Sliced or grated Swiss Gruyere cheese
Homemade garlic mayonnaise
Serve with chips and a sour pickle
Place a tab of butter in a sauté pan over medium heat. Add cheese to a slice of bread, slather the other side with garlic mayo, assemble, butter both sides of the bread and grill in the hot butter until toasty brown, melted and delicious. You will be forgiven if you decide to add the chips to the sandwich before grilling.