In honor of Grilling Month, here's a grilled cheese sandwich that doesn't lie about how it's cooked.
We're not talking about a panini press here, grillmeisters. What you need is a real grill with a lid that closes. And here's the beauty of it. If you add a slice or two of turkey in the sandwich, the turkey will pick up the smoky flavor. As will the tomatoes (or tomatillos), butter and especially the cheese itself. Laymen's terms: everything that makes steak on the grill better than steak in a pan (smoke) transfers to the sandwich concept. You can grill onion slices or thinly sliced eggplant or squash beforehand for an added layer of flavor. And now there is one less pan to wash.
- 2 thick slices sandwich bread
- 2 tablespoons salted butter
- 3 ounces cheese that melts well, like American, cheddar, pepper jack or havarti
- something to add a little substance and soak up the smoky flavor, like turkey, grilled veggies, caramelized onions or roasted red peppers
- Preheat your grill to medium and brush the grates til they're spotless. Bits of charred stuff aren't so nice on bread.
- Spread the butter on both sides of the bread, then assemble the sandwich.
- Place the sandwich on the grill, press down firmly once with a sturdy spatula, then close the lid and let cook for 3-4 minutes, checking halfway through to make sure no spots are scorching.
- Flip and cook on the other side for 3-4 minutes. If the bread is toasting too quickly, move to indirect heat.
- Remove from the grill, slice in half and serve.
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