Earlier today I pondered on the name “grilled cheese” wondering why it was called that if no one grilled it.
Wait a second – shouldn’t a grilled cheese sandwich be grilled? I may have to try this tonight.
— ennenine (@ennenine) July 6, 2016
Despite the internet being at my fingertips I decided that instead of researching the etymology of grilled cheese, actually grilling a cheese sandwhich sounded much more rewarding. Since I needed to make a full meal out of it and we had some broccoli I thought if I added bacon I’d have the rendered grease leftover to cook the broccoli in (or perhaps it was just an excuse to cook more bacon?).
I started with some foil and crinkle cut fries on the top rack since I knew they’d take the longest. Then came the bacon. I actually cooked up some extra to make sure I’d have enough grease for the broccoli and leftovers for my wife when she got home.
While the bacon was cooking I had slices some sourdough bread, buttered what would be the outsides of the sandwhich, and prepared some Colby Jack cheese slices.
Once the bacon was done I set it aside and added in the broccoli, tossing it with a spatula to evenly distribute the grease and start it cooking. I added the bacon to the sandwiches and slid them on to the hot grill.
At first I was too cautious and had the heat too low. Turning it back up helped toast the bread before the cheese could melt off the sides of the sandwich.
You can believe it, it tasted as good as it looks. On my next batch I’ll go a bit heavier on the cheese to help counterbalance the extra crisp of a truly grilled cheese sandwhich. We don’t do grilled cheese very often so it’s pretty safe to say that from now on when I do, it will be truly grilled cheese!