It is national grilled cheese day, and we’re celebrating with Mary Reilly, Executive Chef of Westfield State University. She’ll show us how to make a delicious, melty grilled cheese sandwich and then take it to the next level with creative toppings.
Makes one sandwich, can be increased to make as many sandwiches as fit in your skillet)
2 slices thick-sliced white bread
2 tablespoons mayonnaise
Sliced or grated cheese, enough to make a thin layer of cheese over your bread (cheddar or American are the classics of course, see below for other ideas)
Spread one side of each piece of bread with mayonnaise.
Heat a heavy skillet (cast-iron is best, non-stick is also just fine) over medium heat. Place one slice of bread into skillet, mayo side down. Lay cheese slices over bread. Top with second slice, mayo up. Grill about 4 minutes, until bottom slice of bread is golden. Flip the sandwich, press it lightly with a spatula and grill until the other side is toasty-golden, about another 3 minutes.
Building the perfect sandwich – The “perfect” sandwich is the one you like. But try these options when you want to shake things up a little:
The classic: American cheese and white bread
The BCT: Cheddar, bacon, tomato on sourdough
Grilled kim-cheese: White American cheese, kim-chi, ham, grilled
The nutty date: Sharp cheddar, a shmear of goat cheese, chopped dates and walnuts, whole grain bread
Pepp-wich: Mozzarella, sprinkle of parmesan, pepperoni slices, Scali bread
Popeye special: Wilted spinach, Swiss, basil pesto, wheat bread
Nacho grilled cheese: Pepperjack, sliced tomato, sliced jalapenos, cilantro, crumbled tortilla chips, white bread
The big boy burger: Grilled burger between two classic grilled cheese sandwiches