Happy Monday! It was a busy weekend at our house. We spent most of Saturday cleaning, organizing, and de-junking our garage. We were starved when it was all said and done, so I whipped up some grilled cheese with tomatoes (from the garden!) and we WOLFED them down. A grilled cheese never fails-- add tomatoes from your garden and it's sublime. Look and see the awe and wonder:
- I like colby cheese (Tillamook brand) that I have sliced myself. It melts ooey gooey and the flavor is just right.
- If you should add tomato slices, make sure you give them a good shot of pepper.
- Lightly butter the outer face of bread. A must.
- Cook slowly over medium-low to low heat, allowing the cheese to melt all the way.
Image by Briana
2 comments:
Please don't call grilled cheese illegitimate - it hurts its feelings. Also, have you tried putting a lid on the pan while you grill? It does something magical - I'm not sure how to describe it. Usually I do mine on the griddle, though, so I can do 3 at once, plus grill the ham at the same time (a must at our house).
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