So I decided to try a Meatless Monday thing and made a classic grilled cheese sandwich, that I paired with a tomato bisque soup and basic salad with balsamic vinaigrette. Who doesn’t love a good grilled cheese sandwich? There is just something nostalgic and comforting about it. But in the past and growing up, I always made it with slices of American cheese. Now don’t get me wrong, I actually love American cheese and think its delicious, although others might feel that it’s too processed, which I can understand. This time, I tried to be slightly more sophisticated and used parmesan and mild cheddar cheese. I read somewhere that it is better to use 2 different types, with one being saltier (parmesan). So I kinda went with it, and actually it turned out pretty good. Although, I don’t think you can eff up a grilled cheese unless you burn it super bad, but even then, there’s a market for that.
Ingredients:
- Bread (whatever kind, I just used regular good old fashioned white bread)
- 1/2 tbsp butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
Directions:
- In a small mixing bowl, toss the 2 types of cheeses together and blend them together
- In a skillet over medium heat, melt 1/4 tbsp of butter and add the slices of bread
- When slightly toasted, flip the bread and add the cheese blend to both slices
- When the cheese begins to melt, flip one slice on top of the other
- After a few minutes, flip the sandwich to finish melting the cheese and toasting the other slice of bread
- Cut and enjoy like your inner kid wants to
Chivalrous Cooking 