Grilled Cheese #1
Two slices of bread, preferably a strong bread, such as sourdough or multi-grain whole wheat
1 cup of grated cheese (your preference)
4 strips of cooked bacon, with the fat trimmed off, chopped
2 or 3 Tbsp. butter
Melt a little butter on your grill or in your skillet and place both slices of bread to brown slightly. Add the cheese and bacon to one slice and allow it to melt a little, then add the second slice over the cheese, bacon mixture. Smash with your spatula and turn as needed. Serve.
Variations:
Add chopped green onions or chopped tomatoes
Grilled Cheese #2 also called “Avo-Mato Grilled Cheese
This is an open face sandwich done, under the broiler.
2 large slices of sourdough bread, slice from loaf, a bit thicker
grated provolone, Swiss or jack
grated cheddar
small amount grated, fresh Parmesan
chopped tomatoes
sliced avocados
green onions, chopped
Small amount of butter
Use a cookie sheet or large pie tin. Spread butter on one side of each slice of bread. Pile ingredients on the bread, leaving off the avocado and tomato. Turn on the broiler and let the cheese melt slightly.
Pile on the avocado and tomato and let it all bubble together and possibly brown a bit.
Serve hot on a plate with a fork…..
You can season slightly, if desired, however when using bacon or Parmesan, they are both generally salty….
Variation….Add chopped crab meat to the open face.
With a grilled cheese sandwich dinner planned, it is the perfect opportunity to use up left-overs from roast beef, to veggies. You can chop up bits of left over roast, no matter what the meat, barbecued chicken, and any vegetable of choice. Cucumbers and zucchini work well in sandwiches.
Enjoy!
