The Grilled Cheese Sandwich. A staple at my house since I can remember. Mother would often serve it with Tomato Soup in the winter. It was certainly a comfort food. People have been mixing bread with cheese for centuries. Some historians say that early Roman cookbooks included recipes that would be considered a basic cheese sandwich. The same historians speculate that it wasn’t until the 1920’s that the modern “grilled” cheese sandwich was born. Inexpensive bread and processed cheese made the grilled cheese sandwich a household staple around that time.
Some grilled cheese sandwiches are prepared “open faced” with good old American sliced cheese, while many versions add the top layer of bread to make the meal more filling. The recipe below is a modernized version of the sandwich I grew up eating. Hope you enjoy.
- 1 Cup Freshly Grated Cheddar Cheese
- 2 Tbsp Sugar
- 1/4 Cup Mayonnaise
- Butter Top White Bread
- Using a brush, coat two pieces of bread with a thin layer of Mayonnaise. Sprinkle about 1/2 the Sugar on one of the pieces of bread. Add the Grated Cheddar Cheese to the piece with the Sugar. Sprinkle the remaining sugar on top of the cheese. Cover with remaining piece of bread, Mayonnaise side down.
- Heat a tablespoon of Olive Oil in a non-stick frying pan on medium heat for about two minutes. Place the sandwich into the pan with Mayonnaise side down. Then, brush the remaining side with a thin layer of Mayonnaise. Cover the pan and cook for about two minutes.
- With a spatula, check the bottom side of the sandwich. If nice and golden brown, flip it. The second side will cook faster so watch it closely. Keep covered when possible and flip often while cheese melts.
- When complete cut in half and serve.