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Best. Grilled. Cheese. Ever.
By Andrew | January 28, 2008
Today I came across a great bakery that’s been sitting under my nose the entire time I’ve been here. It’s only 3 blocks from my apartment, like pretty much everything else in San Diego. When you walk in, Bread on Market looks like a pretty Spartan operation, the inside is largely unfinished, but you can see they have a huge kitchen in the back and the smell of rising dough and baking bread knocks you down when you enter. In addition to a breakfast sandwich (which was really good: provolone, ham and eggs on a chewy French roll) I picked up a loaf of French bread. Tonight I made a grilled cheese sandwich for dinner. In my mind there’s three essential ingredients for a decent grilled cheese, each equally important.
- Cheese: If you use Kraft singles, I hate you. If you have kids in the house, it’s only marginally acceptable and even then you should be teaching them to eat real cheese so when they get older they don’t piss me off when they panic at the site of a true cheddar. If you need to go the presliced route, Tillamook is fine.
- Bread: If you use Wonderbread, I hate you. Use the bakery in your grocery store. There is one fundamental rule for bread: It. Should. Not. Last. 3. Weeks. Sitting. In. Open. Air. Real bread, good bread, should go stale in a day or so. If it doesn’t, it sucks. Real bread should be chewy. If it dissolves in your mouth or crumbles to nothing, it sucks. Also, real bread does not contain corn syrup. Europeans laugh at us because all of our bread does. Check the label.
- Butter: If you use margarine, I hate you. It’s worse for you than real butter and it tastes like shit. Go get some real butter. Buy in bulk, it’s cheaper and you can freeze it.
On occasion I like to add a small amount of mustard (If you use French’s, I hate you) to mine, a very small amount, just a minute amount on one side of the sandwich.
Tonight’s sandwich was composed of the artisan french bread from Bread on Market, Plugra butter and some Lamb Chopper sheep’s milk cheese. And it was delicious. And filling. And chewy. And crispy. And everything a real sandwich and real food should be. Also, if you do actually get a good bread, for the love of Christ don’t compress it with your spatula. A) It probably will just spring right back and B) it’s already thick enough, let it do its thing. The only reason to do it with Wonder Bread is because it’s 90% air and you need to make it feel like something in your mouth, even if it’s just flat, soggy dough.
Topics: Food, San Diego | 2 Comments »
January 29th, 2008 at 2:59 pm
Mmmmmm… 64 slices of American cheese…
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