THE BEST TOASTED CHEESE SANDWICH EVER
Now that the weather has changed (even in LA!) we’re getting into Toasted Cheese Sandwich Season.
I recently discovered this recipe when the article showed up in my pocket articles. The title was “The Best Toasted Cheese Sandwich Ever!” The author/chef was right. It’s downright delicious and better than any other toasted cheese sandwich I have ever eaten.
It’s easy, too.
The bread is Brioche, nice and sweet, unlike any other bread.
The trick is the cheese. Or I should say “the cheeses,” because you want more than one for this. I use a Cheddar-Parmesan, a Gouda, and a Gruyere.
The secret is, you grate them together, then mix them up. Grating means the cheese will melt uniformly throughout.
You can use whatever cheese you want, but have at least one tangy fl;avor cheese, as counterpoint to the sweetness of the Brioche.
Pile it one slice, cover with the other.I use my electric frying pan to cook it with the lid on to bring the heat all around the sandwih. I cook it in butter at 375 degrees, four minutes per side.
Bring it out, pop open a Mexican Coca-Cola (cane sugar, no corn syrup - the original original recipe).
The sharpness of the melted cheeses, the sweetness of the Brioche and the tangy sweetness of an Original Coke - what’s not to like?
Your taste buds will thank you.
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All you need is a bowl of cream of fresh tomato soup and you're ready to go.
It seems that if we are sharing recipes just two days before the election, we all must be feeling fairly confident. Being normal again is something much to be wished.
Suggestion on the recipe: spread a thin coat of mayonnaise on the outside face of each slice of bread (preferably Kewpie, if you can find it). Reinforces the zing of the cheese and helps build a nice crust on the bread.