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I remember back in elementary school, each of us had to give an instructional speech they called a ‘How To.’ We had to talk our classmates through how to make something step by step. I don’t know why we had to do this assignment. Maybe to teach us a lesson about the importance of details or to torture us by forcing us to stand up in front of people and talk, but the takeaway was clear – there’s a lot more that goes into creating something than meets the eye.
Yes, even something like a grilled cheese sandwich. Since it doesn’t get much simpler, I picked How to Make A Grilled Cheese Sandwich as my subject. You take two pieces of bread, you butter them, you put a slice of cheese in the middle and then you grill the sandwich on both sides until the outside is crunchy and browned and the inside is melty and gooey. Put it on a plate, cut it, eat it. Done. Yum!
There was a written portion, as well, where we had to clearly write out the instructions (I think it was called Instructional Writing), and turn it in for a grade. I thought I had perfected the assignment until I got my paper returned with a B circled in red. How do you get a B on a grilled cheese sandwich? Notes in the margin asked me if I should butter both sides of the bread. Do I put the cheese between the bread with the wrapper still on? I hadn’t been specific enough. My instructions were wrong.
But, you see, that’s the amazing thing about grilled cheese. You really can’t get it wrong. Sure, you could get distracted and burn it, but short of that there’s almost nothing you can do to ruin a grilled cheese sandwich. I’ve heard of people using mayo on the bread instead of butter. There are those who add tomato or bacon. Some people use slices and there are those who shred their cheese by hand. None of them are wrong. Grilled cheese brings people together because who among us can’t agree that grilled cheese is delicious, except maybe those unfortunate souls with an intolerance to lactose? And grilled cheese helps us to appreciate each other’s differences. No, I don’t put jalapenos on my grilled cheese sandwich, I never thought of it that way, but I respect your opinion. Have a nice day.
April 12th is National Grilled Cheese Day. Though I have thought, on occasion, that our society has gone a little day-bonkers with a Day for everything, there is no question that grilled cheese deserves its own day. Make sure to take some time to celebrate; and now that you’re an adult, feel free to step out of your comfort zone with a new version of an old classic. You can’t go wrong.
Check out a couple of our favorites below.
Ingredients 2 slices Holeman & Finch bread, white or wheat 2 oz. Cheddar cheese, shredded 2 oz. Rock House Farm Tomme, shredded 2 slices Rock House Farm Bacon, cooked 1 oz. Granny Smith apple sticks, sliced on a mandolin 1 1/2 tbsp. Butter, divided for spreading
Directions Preheat medium skillet over medium heat.
Spread half the butter on two slices of bread.
Place bread butter side down in the pan, then add both the cheddar and tomme, apple sticks, and bacon.
Place the other slice of bread butter side up.
Allowing cheese to melt, grill until lightly brown, then carefully flip with a spatula. Continue cooking for approximately two minutes, or until cheese is fully melted and bread is golden brown.
Ingredients 2 slices Holeman & Finch Bread, white or wheat 2 oz. Rock House Creamery Tomme cheese, shredded 2 oz. Rock House Creamery Clack’s Chapel Cheddar cheese, shredded 1 1/2 tbsp. Butter, divided for spreading
Place bread butter side down in the pan, then add both the cheddar and tomme and place another slice of bread butter side up.
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