Saturday, April 07, 2007

AEB Classics, #39: Grilled Cheese Sandwich

Grilled Cheese à la AEB

Grilled Cheese à la AEB

Sourdough bread
Aged cheddar
Devil Chutney or Pickapeppa Sauce

Start with two slices of good-quality sourdough bread (such as Olive and Gourmando, Fromentier, or Première Moisson, if you live in Montreal). Spread mayonnaise on one slice of bread and place two layers of extra-thin slices of aged cheddar on top. Spread Švestka-brand Devil Chutney (preferably) or Pickapeppa Co. Ltd.-brand Pickapeppa Sauce on the other slice of bread. Close up your sandwich. Generously butter one of the outer sides of your sandwich.

Melt another tablespoon of butter in your skillet over medium-high heat. When the butter begins to foam place your sandwich in the skillet, buttered side up. Cover with a lid. When the bottom of the sandwich is golden-brown, flip it carefully and cover it again until it's golden brown on both sides and the cheese has melted thoroughly inside.

Serve with a dill pickle and any other pickles you might have on hand (like a pickled cipollini [pictured] or a pickled ramp).

Repeat as needed.


R.I.D.: C.W.


Derek said...

MMM Grilled Cheese!!!

Anonymous said...

James Mcguire bread was the best for grilled cheese. Where is he? I miss Le Passe-Partout so much

aj kinik said...

hi derek,
yes, sir!

hi eric,
Sadly, we never had the pleasure of a grilled cheese with a James MacGuire-baked loaf. James is around: teaching, consulting. One can only hope that we see another Passe-Partout someday.